Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         lean ground beef
   8      ounces        shredded mozzarella cheese
   1      envelope      spaghetti sauce mix
   2      15 oz cans    tomato sauce
   2      tablespoons   cornstarch
   1      pound         shredded sharp cheddar cheese
     1/2  cup           dry red wine

Preparation:

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 servings.