Michigan sauce:

mix 2 lbs ground beef (leaner the better)
16 oz can tomato sauce
1/4 cups red hot sauce (franks)
2 tsp ground cumin
2 tsp dried minced onion
2 tsp black pepper
3 to 4 tsp chili powder
3/4 tsp garlic powder

DO NOT BROWN BEEF, mix all well in a stock pot with a lid, and simmer covered to 2 to 3 hours
freezes well
Michigans are served as a steamed hot dog on a steamed bun with or without finely minced onion and a line of yellow mustard. most places offer just the sauce on a burger bun, or sometimes the sauce over french fries.
Every area diner has their version of sauce, what they all seem to have in common is the fine texture of the raw meat cooked in liquid.