Ingredients
- 1 spaghetti sauce mix (envelope)
- 450 gr beef (lean ground)
- 425 ml cans tomato sauce
- 220 gr sharp cheddar cheese
- 120 ml dry wine (red)
- 110 gr mozzarella cheese
- 16 gr 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.
