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CROCKPOT FONDUE ITALIANO

1 lb lean ground beef
8 oz Mozzarella cheese
1 envelope spaghetti sauce mix
2 15 oz cans tomato sauce
2 tb cornstarch
1 lb sharp cheddar cheese
1/2 c dry red wine

In a skillet or crockpot with a browning unit, cook beef until
crumbly, pour off excess fat. In the crockpot, 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 control to high. Add dissolved cornstarch. Heat on
high for 10 to 15 minutes. Dip chunks of Italian bread into the
fondue while keeping the mixture hot in the crockpot. Makes 6 to
8 servings.

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