1 lb. lean ground beef
1 env. spaghetti sauce mix
1 lb. sharp cheddar cheese, shredded
8 oz. Mozzarella cheese, shredded
2 tbsp. cornstarch
1/2 c. dry red wine
2 (15 oz.) cans tomato sauce

In skillet 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, then dissolve cornstarch in wine. Add and turn unit on HIGH.

Heat for 10-15 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 salad. Serves 6-8.