Fondue Italiano

Joe Rotola

Joe Rotola was a specialist in the Conservation office. He brought this recipe from his girl friend, Jo Barile, to an office rercipe exchange.

• 1/2 pound ground beef
• 1/2 envelope spaghetti sauce mix
• 1 15-ounce can tomato sauce
• 12 ounces mozzarella cheese
• 1 tablespoon corn starch
• 1/2 cup Chianti wine

Brown beef, drain excess fat. Stir in spaghetti mix and tomato sauce. Add shredded cheese and stir over heat until melted. Blend starch and wine together. Cook until thick and bubbly.

Transfer all ingredients into Fondue pot.

Serve with Italian bread cut into small pieces, leaving crust on each.