Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 1 pound lean ground beef
- 1 envelope spaghetti sauce mix
- 2 15-ounce cans tomato sauce
- 1 pound sharp cheddar cheese, shredded
- 8 ounces mozzarella cheese, shredded
- 2 tablespoons cornstarch
- 1/2 cup dry red wine
Instructions:In skillet or slow-cooking pot with browning unit, cook beef until
crumbly; pour off excess fat.
In crock pot, combine beef with dry
spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses.
Cover and cook on low 2 hours.
Dissolve cornstarch in wine. Turn control to high. Add
dissolved cornstarch. Heat on high for 10 to 15 minutes.
Dip chunks of Italian bread into fondue while keeping mixture hot in slow-cooking pot.
6 to 8 servings.