1 lb Lean ground beef
8 oz Mozzarella cheese
1 Envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c Dry red wine
In a skillet or crock-pot with a browning unit, cook beef until
crumbly; pour off excess fat. In the crock- pot, combine beef with
dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella
cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in
the wine. Turn control to high. Add dissolved cornstarch. Heat on
high for 10 to 15 minutes. Dip chunks of Italian bread into the
fondue while > keeping the mixture hot in the crock-pot. Makes 6 to 8
serv.
