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
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 crock-pot. Makes 6 to 8 serv.