1/2 lb. ground beef
1/2 envelope spaghetti sauce
12 oz. Cheddar cheese,
shredded (3 c.)
1 (15 oz.) can tomato sauce
4 oz. Mozzarella cheese,
shredded (1 c.)
1 Tbsp. cornstarch
1/2 c. Chianti
Brown meat and drain. Stir in spaghetti sauce mix and
tomato sauce. Add cheese gradually; stir over low heat until
cheese is melted. Blend together cornstarch and Chianti; add
to cheese mixture. Cook and stir until thick and bubbly.
Transfer to fondue pot. If becomes thick, add a little warmed
Chianti. Makes 6 servings. Dip fresh bread into the fondue.
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