This recipe is for the sauce that is one of several condiments that make a right and proper Coney Island hot dog. (see below)
Brown the ground beef and drain. Run it through a food processor for a finer texture, if you choose. It seems to go farther that way. Save time by mincing the onions in a processor also, as it cooks down to nothing in the sauce. In a small dutch oven combine all ingredients and simmer. The original recipe says simmer for 3 to 4 hours. I've found that about 2 hours is plenty of time. That's all there is to it. Makes about 10 cups of sauce. A cup of sauce makes about eight hot dogs.
CONEY ISLAND HOT DOG correct creation procedure:
Place a hot hotdog in a warm fresh bun. Spread about a heaping tablespoon of coney sauce beside the full length of the dog, then do the same with an equal amount of chopped onion. Squirt a line of yellow mustard along the full length. Top with two shakes of salt.