1/2 lb. ground chuck
8 oz. Ragu sauce
12 oz. shredded cheddar cheese
4 oz. shredded Mozzarella cheese
1 tbsp. cornstarch
1/2 c. chianti wine
Italian bread, cut in bite size pieces

In a small saucepan, brown the ground chuck; drain well. Stir in the Ragu sauce. Add cheeses gradually, stirring over low heat until melted. Blend together the cornstarch and wine, add to cheese mixture. Cook and stir until mixture is thickened and bubbly. Keep warm by putting mixture into fondue pot. Dip bread into mixture and enjoy. (If mixture is too thick add a little more wine.)