From the kitchen of Gloria Steltz
For healthy eaters - ground turkey can be used. You may also substitute with 6 ounces cheddar and 6 ounces Velveeta cheeses.
||Tags:||Good for parties/potlucks|
1/2 pound ground beef*
1 can (15 ounce) tomato sauce
1 teaspoon cornstarch
1/2 cup Chianti
1/2 envelope spaghetti sauce mix
12 ounces cheddar cheese
4 ounces mozzarella cheese
Italian bread (or French loaf bread) cut into bite size pieces with crust.
In a saucepan brown ground beef, drain off excess fat.
Stir in spaghetti sauce mix, add tomato sauce.
Add cheeses gradually; stir over low heat until cheese is melted.
Blend together cornstarch and wine, add to cheese mixture.
Cook and stir until thickened and bubbly.
Transfer to fondue pot, place over fondue burners.
Spear bread cube with fondue fork, dip in fondue mix, swirling to coat (if fondue becomes thick add a little "warmed" Chianti)
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