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Fondue Italiano

chef.jackson's picture
Ingredients
  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
  Cornstarch 2 Tablespoon
  Dry red wine 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Slow Cooked
Ingredient: 
Beef
Interest: 
Party
Preparation Time: 
20 Minutes
Servings: 
8

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