Amount
Ingredient
Preparation



1
pound
ground beef, lean





8
ounces
mozzarella cheese





1
package
spaghetti sauce mix





30
ounces
tomato sauce

two 15 ounce cans



2
tablespoons
cornstarch





1
pound
sharp cheddar cheese





1/2
cup
red wine

dry

 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 1 to 15 minutes. Dip chunks of italian bread into the fondue while  keeping the mixture hot in the crockpot. 

Makes 6 to 8 servings.