recipe + photo by Karen J. Covey
This recipe was developed by my father who longed to create a sauce for his hot dogs that reminded him of the one he had growing up along the shores of New Jersey. Serve it over your favorite hot dog, with chopped onions, grated cheddar cheese, and a dash of celery salt. Your favorite salty chips and cold beer are also a must for this classic summertime meal.
2 tablespoons vegetable oil
1/2 medium onion, chopped
Kosher salt, to taste
Freshly ground black pepper, to to taste
1 clove garlic, minced
1 pound ground beef
1/2 cup low-sodium beef stock
1 tablespoon soy sauce
2 teaspoons chili powder
1 teaspoon allspice
1 teaspoon ground cumin
1/2 teaspoon nutmeg
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
4 ounces tomato sauce
- In a medium sauté pan, heat oil over medium heat. Add onion and cook until softened, 5-10 minutes. Season with salt and pepper. Add garlic and cook for another 1 minute.
- Add beef and cook until browned. Spoon off and discard any excess oil from pan (if necessary).
- Add remaining ingredients to pan and simmer over moderate heat until almost all liquid is evaporated, about 10 minutes. Remove from heat and allow to cool.
- Once cooled, transfer mixture to a food processor and pulse until meat is finely ground, about 5 pulses (if necessary). Serve immediately or keep warm on low heat until ready to serve.
Makes approximately 2 cups (enough for 8 to 10 hot dogs).
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