|Lean ground beef||1 Pound|
|Spaghetti sauce mix||1 (1 Envelope)|
|Tomato sauce||30 Ounce (2 Cans, 15 Ounce Each)|
|Sharp cheddar cheese||1 Pound, shredded|
|Mozzarella cheese||8 Ounce, shredded|
|Dry red wine||1⁄2 Cup (8 tbs)|
In skillet or slow-cooking pot with browning unit, cook beef until crumbly; pour off excess fat.
In slow-cooking pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses.
Cover and cook on low 2 hours.
Dissolve cornstarch in wine.
Turn control to high.
Add dissolved cornstarch.
Heat on high for 10 to 15 minutes.
Dip chunks of Italian bread into fondue while keeping mixture hot in slow-cooking pot.
May be used as a hearty hot dip or as a main dish served with a salad after the game or theatre.
Makes 6 to 8 servings.