Fondue Italiano

Course : Crockpot
Serves: 7
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1 pound lean ground beef
1 package spaghetti sauce mix
15 ounces tomato sauce
1 pound sharp cheddar cheese -- shredded
8 ounces mozzarella cheese -- shredded
2 tablespoons cornstarch
1/2 cup dry red wine

Preparation / 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 a game or theater.

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