Yield: 1 servings
|1 pounds||Lean ground beef|
|8 ounces||Mozzarella cheese|
|1 \N||Envelope spaghetti sauce mix|
|2 \N||15 oz cans tomato sauce|
|1 pounds||Sharp cheddar cheese|
|½ cup||Dry red wine|
In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock- pot, 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.