2 pounds lean ground beef
1 medium onion, finely chopped
1 jar Newman's Own® Sockarooni or Cabernet Marinara Pasta Sauce
¾ tsp fennel seeds
1 cup shredded pasteurized processed cheese food
1 cup shredded mozzarella cheese
tortilla chips, celery sticks and cubes of French bread for dipping
In a 3-quart saucepan over high heat, cook the ground beef and onion until the meat is well browned. Spoon off any extra fat.
Stir in the pasta sauce and fennel seeds, and heat the fondue until it boils. Turn the heat to low and stir in the processed cheese and mozzarella. As soon as the cheese melts, remove the saucepan from the heat and pour the mixture into a fondue pot or warm bowl.
To serve, place the fondue pot on a large tray to catch the drips. Arrange the bread cubes, tortilla chips, and celery sticks on the same tray. Serve with colored cocktail toothpicks, fondue forks, or regular forks.