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Nutrition Facts
Serving Size 1 (275g) Recipe makes 8 servings
Calories 283
Calories from Fat 130		(46%)
Amount Per Serving		%DV
	Total Fat 14.6g	22%
	Saturated Fat 4.1g	20%
	Monounsaturated Fat 5.4g
	Polyunsaturated Fat 3.1g
	Trans Fat 0.5g
Cholesterol 38mg		12%
Sodium 883mg		36%
Potassium 783mg		22%
Total Carbohydrate 25.3g		8%
	Dietary Fiber 1.8g	7%
	Sugars 18.2g
Protein 13.8g		27%
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Olive Garden Spaghetti Sauce

Recipe #49409 | 40 min | 15 min prep | add private note

⁽⁸⁾ RATE IT NOW Print Recipe

By: Carmen B.
Dec 19, 2002

I fiddled around with the original copy cat recipe until I got it where I wanted it and it tastes even better. Add more jelly and onion soup, if desired, but I found that more was too much.

SERVES 8 (change servings and units)

Ingredients

1 lb ground beef
2 tablespoons oil
1 (14 ounce) can stewed tomatoes
1 (6 ounce) can V8 vegetable juice
1 (750 ml) jar ragu original spaghetti sauce
1/2 envelope onion soup mix
1/4 cup grape jelly
1-2 can mushroom, drained
1 green pepper, finely chopped

Directions

1
Brown meat in oil.
2
Drain and run under hot water to get rid of excess fat.
3
Combine meat in a pot with rest of ingredients.
4
Bring to a boil over medium-high heat;reduce heat and simmer 20-25 minutes.

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Featured Reviews for This Recipe

From: KSee

On Sep 16, 2009

Way too sweet! Omit 1/2 of the grape jelly and it would be good.

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From: Marsha D.

On Sep 18, 2006

YUM! this is delicious! The only change I made was that I used ground turkey in place of the ground beef. It was amazing! I never thought using grape jelly in spaghetti sauce but now I am hooked. It was a awesome ingredient. We didn't think it was to sweet. It's one of the best spaghetti sauces I have ever had. I used this over stuffed shells Stuffed Shells. Thanks so much for sharing this delicious sauce!

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From: Chef Regina V. Smith

On Jun 12, 2006

This recipe was quite the surprise! I must admit I was very skeptical as I shopped for the ingrediants ( grape jelly you say??) This is very, very good! I used sliced fresh mushrooms instead of canned ones and sauteed them separately in a little olive oil before adding them to the sauce. This is a keeper!

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From: Chef #278214

On Apr 5, 2008

This is a great sauce! My entire picky family loves it, and it is fabulous in the crock pot all day too if you are going for a come home dinner. My son doesn't like "chunks of tomatoes" in his sauce, so we substitute tomato sauce for stewed tomates and omit the mushrooms and peppers. This is also (without the beef) a great sauce for chicken parmesan!

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