1 lb. lean ground beef
1 env. spaghetti sauce mix
1 cans (15 oz. each) tomato sauce
1 lb. sharp cheddar cheese, shredded
8 oz. mozzarella cheese, shredded
2 T. cornstarch
1/2 c. dry red wine
In skillet or crockpot with browning unit, cook beef until crumbly; pour off excess fat. Transfer to crockpot; add spahgetti sauce mix, tomato sauce and cheeses. Cover and cook on low 2 hours. Dissolve cornstarch in wine; add. Heat on HIGH for 15 minutes. Dip chunks of Italian bread into fondue while keeping mixture hot in crockpot.
May be used as a hearty hot dip or as a main dish serve with a salad.