Crockpot Fondue Italiano
A scrumptious Italian fondue made with lean ground beef, mozzarella cheese and dry red wine.
Yield
1 servingsPrep
30 minCook
2 hrsReady
2 hrsTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 8 | ounces |
mozzarella cheese
|
|
| 1 | package |
spaghetti sauce mix
|
* |
| 30 | ounces |
tomato sauce
two 15 ounce cans |
|
| 2 | tablespoons |
cornstarch
|
|
| 1 | pound |
cheddar cheese, very old, sharp
|
|
| ½ | cup |
red wine
dry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 231.2 | ml/g |
mozzarella cheese
|
|
| 1 | package |
spaghetti sauce mix
|
* |
| 867 | ml/g |
tomato sauce
two 15 ounce cans |
|
| 3E+1 | ml |
cornstarch
|
|
| 453.6 | g |
cheddar cheese, very old, sharp
|
|
| 118 | ml |
red wine
dry |
*
|
Directions
In a skillet or crockpot with a browning unit, cook beef until crumbly; pour off excess fat. In the crockpot, 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 crockpot.
Makes 6 to 8 servings.
