Recipe by Cook4_6
I am compiling appetizer recipes for a 40th birthday party I am helping to organize. I have not tried this one, but it sound interesting.
Top Review by Lynn W.
My soon-to-be mother-in-law made this recipe for us on Christmas Eve in 1978. It was a big hit. As newlyweds in 1979, she gave us the recipe and a fondue set. Ever since then, it has become a Christmas Eve tradition in our family to have Fondue Italiano. Three kids and 35 years later, the recipe has changed a bit. We use a jar of spaghetti sauce instead of the envelope of spices and plain tomato sauce. The red wine has given way to grape juice some years. Now that one daughter is a vegan and one a vegetarian, the cheeses and the meat have been swapped out for their soy equivalents. With that the kids are all out of the house, I may go back to the original recipe, although using low fat cheese and low fat spaghetti sauce and soy "meat" reduces the calories and fat grams substantially without losing the flavor. In fact, I like not having to drain away the grease when I use soy meat. Throw in a teaspoon of vegan "beef flavored bouillon powder" if you want. The main thing is: ENJOY!
- 1 lb lean ground beef
- 8 ounces shredded mozzarella cheese
- 5 ounces spaghetti sauce mix (1 envelope of dry mix)
- 2 (15 ounce) cans tomato sauce
- 2 tablespoons cornstarch
- 1 lb shredded sharp cheddar cheese
- 1⁄2 cup dry red wine
Directions See How It's Made
- 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.