Coney Island Spaghetti Sauce

Coney Island Spaghetti Sauce

Pittsburgh Press newspaper - Dec 1963

1 lb frankfurters
2 Tbsp drippings or butter
4 or 5 large tomatoes, chopped (about 3 cups)
2 Tbsp chopped parsley
1/2 tsp thyme or oregano
1/2 tsp basil
1/4 tsp dried dill
1 tsp seasoned salt
1/2 cup Burgundy, Claret or other red dinner wine
1 Tbsp cornstarch
Cubes or Cheddar or Jack Cheese
Shredded Parmesan cheese mixed with chopped parsley
Chopped green onion

Cut frankfurters diagonally into small sections.
Brown lightly in heated drippings.
Add tomatoes, parsley, herbs and salt.
Stir to blend, then simmer about 15 minutes.
Stir wine and cornstarch together.
Add to sauce. Continue to cook and stir until
slightly thickened.
Pour over cooked spaghetti in serving bowl.
Serve with cubes of cheese, shredded Parmesan mixed with
parsley and chopped green onion to sprinkle as desired.

Makes: 6 servings.