Ingredients

• 8 ounces tortellini
• 1 loaf Italian bread
• 12 ounces fresh Italian sausage, in casings
• 1 lb prepared refrigerated polenta
• vegetable oil (for cooking)
• 1 split garlic clove
• 16 ounces Ragú® Pasta Sauce (double cheddar cheese sauce)
• 1 1/2 cups Ragú® Pasta Sauce (Old World Traditional)
• 4 ounces goat cheese
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon freshly ground nutmeg

Instructions

1. To prepare dipping items:.

2. Tortellini: Prepare according to package directions.

3. Italian bread: Cut into 1-inch cubes.

4. Italian Sausage: Place sausage in a large saucepan, cover with water. Bring to a boil over high heat and cook until sausage is cooked through, approximately 10 minutes. Remove from pot and cool for 5 minutes. Slice into 1/4-inch slices. Place a large skillet over high heat; add in enough vegetable oil to cover bottom of skillet. Cook sausage on both sides until golden brown, approximately 2 minutes per side; drain.

5. Polenta: Slice polenta into 1/2-inch slices. Place skillet back over medium high heat; add in additional vegetable oil to measure 1/4-inch in bottom of skillet. Add in the slices of polenta and cook until golden brown, approximately 4 - 5 minutes per side. Drain on paper towel, then cut into quarters.

6. Note: Dipping items can be prepared in advanced and served hot or at room temperature.

7. To prepare fondue:.

8. Rub the inside of an electric fondue pot with garlic. Set heat on fondue pot at 350 degrees. Add in the cheddar sauce and traditional sauce and cook until heated through, approximately 3 - 4 minutes. Whisk in the goat cheese until melted. Stir in the black pepper and nutmeg, bring to a boil, stirring constantly. Lower heat to 200 degrees. Using fondue forks or tooth picks, spear prepared dipping items and enjoy!

9. Serves 4 as a meal, more as appetizers.

10. Note: If fondue pot is not available, you can cook fondue on stove top, in a medium sized pot over medium heat, then transfer fondue to a small dip-sized crock pot to keep warm.