Ingredients
- 1 spaghetti sauce mix (envelope)
- 1 pound beef (lean ground)
- 15 oz cans tomato sauce
- 1 pound sharp cheddar cheese
- 1/2 cup dry wine (red)
- 8 oz mozzarella cheese
- 2 tablespoon cornstarch
In a skillet or crockpot with a browning unit, cook beef until crumbly; pour off excess fat. In the crockpot, 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 crockpot.
Makes 6 to 8 servings.
