1 lb Lean ground beef
8 oz Mozzarella cheese
1    Envelope spaghetti sauce mix
2    15 oz cans tomato sauce
2 tb Cornstarch
1 lb Sharp cheddar cheese
1/2 c  Dry red wine

In a skillet or crock-pot with a browning unit, cook beef until crumbly;
pour off excess fat. In the crock- pot, combine beef with dry spaghetti
sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on
low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add
dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of
Italian bread into the fondue while > keeping the mixture hot in the
crock-pot. Makes 6 to 8 serv.