** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat.
2. In the crock- pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses.
3. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine.
4. Turn control to high. Add dissolved cornstarch.
5. 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.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tomato, Cheese, Corn, Sulfites, Alcohol, Beef allergies.