1 lb. lean ground beef
1 env. spaghetti sauce mix
2 (15 oz.) cans tomato sauce
1 lb. sharp Cheddar cheese, shredded
8 oz. mozzarella cheese, shredded
2 tbsp. cornstarch
1/2 c. dry red wine
1 loaf Italian bread, cubed

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 cheese. Cover and cook on low 2 hours.

Dissolve cornstarch in wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10-15 minutes. Dip chunks of Italian bread into fondue while keeping mixture hot in slow cooking pot. Makes 6-8 servings.