1/2 lb. ground beef
1/2 envelope spaghetti sauce
1 (15 oz.) can tomato sauce
12 oz. Cheddar cheese (3 c.)
4 oz. Mozzarella cheese (1 c.)
1 tbsp. cornstarch
1/2 c. chianti

In a saucepan brown ground beef, stir in spaghetti sauce mix and tomato sauce. Add cheese gradually. Stir over low heat until cheese is melted. Blend together cornstarch and wine. Add to cheese mixture. Cook until thick and bubbly. Put in fondue pot. Serves 6.

Serve with bread cubes making sure crust is on all pieces. Dip bread in fondue swirling to coat.