| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Beef |
7 |
Servings |
INGREDIENTS
| 1 |
lb |
Lean ground beef |
| 1 |
|
Envelope spaghetti sauce |
|
|
Mix |
| 15 |
oz |
Cans tomato sauce |
| 1 |
lb |
Sharp cheddar cheese — |
|
|
Shredded |
| 8 |
oz |
Mozzarella cheese — |
|
|
Shredded |
| 2 |
tb |
Cornstarch |
| 1/2 |
c |
Dry red wine |
INSTRUCTIONS
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.
Recipe By :
From: Cindy@sierra.Uucp (Cindy Johnston
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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