Place the ground beef in a large skillet over medium heat. Cook the meat until it is fully browned and no longer pink. Drain off any excess fat to keep the sauce smooth.

Use a potato masher to break the beef into very tiny pieces. The texture should be fine and crumbly, not chunky. This is the secret to a true coney style sauce.

Pour the water and tomato sauce into the skillet with the beef. Stir everything together until the meat is well coated. Turn the heat up slightly to bring it to a simmer.

Add the ketchup, mustard, sugar and all the dry spices to the pan. Stir well so the spices are evenly spread. The smell will start to remind you of the drive-in.

Lower the heat to medium-low and let the sauce cook uncovered. Stir it every few minutes so it does not stick. Let it simmer for about 20 to 25 minutes.

Watch the sauce as it thickens and the water reduces. It should be thick enough to stay on a hot dog. If it is too dry, add a splash of water.

Turn off the heat once the sauce reaches your desired consistency. Spoon a generous amount over grilled hot dogs. Top with chopped onions and mustard for the full experience.