• 2 pounds ground round
• 2 tablespoons olive oil
• 1 can (14.5 ounces) stewed tomatoes, cut up
• 6 ounces V-8 juice
• 16 ounces purchased spaghetti sauce
• 1 envelope onion soup mix
• 1/3 cup grape jelly

1. In a large skillet, brown meat in oil until no longer pink, breaking up with a fork. Stir in the stewed tomatoes, V-8 juice, spaghetti sauce, soup mix and grape jelly. Cook, stirring frequently, for about 20 minutes, or until jelly melts and sauce is hot.

Serves 8.