- 1 lb lean ground beef
- 1 envelope spaghetti sauce mix
- 2 (15 oz) cans tomato sauce
- 1 lb sharp cheddar cheese, shredded
- 8 oz mozzarella cheese, shredded
- 2 tbs cornstarch
- ½ cup dry red wine
- In a skillet or slow-cooking pot with browning unit, cook beef until crumbly; pour off excess fat.
- In a slow-cooking 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 the control to high and add dissolved cornstarch.
- Heat on high for 10 to 15 minutes.
- Dip chunks of Italian bread into fondue while keeping mixture hot in the slow-cooking pot.
May be used as a hearty hot dip or as a main dish served with salad after the game or theater.
Makes 6 to 8 servings.
o o o
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? Please send it via e-mail. Thanks!