Frank's Universal Pasta Sauce (can also be used for bruschettas)

Ingredients:

• 2 yellow onions, finely chopped
• 2 shallots, finely chopped
• 6 tablespoons red wine
• 250 gr (½ pound) tomatoes, diced (vine ripened cocktail, cherry, or roma tomatoes)
• 280 gr tomato paste (double concentrate; 2 small standard 140 gr cans)
• 250 gr ricotta cheese
• 100 gr grated Gruyere cheese
• 2 tablespoons garlic, minced
• 2 tablespoons dried basil
• 2 tablespoons dried oregano
• 1 tablespoon Worcestershire sauce
• 2 tablespoons balsamic vinegar
• pinch of salt
• freshly ground pepper (half a dozen or so turns with a big pepper mill)
• olive oil
• may add cooked, loosened ground beef

Instructions:

• in a non-stick frying pan, slowly cook the onions and shallots in olive oil (don't skimp on the oil), until cooked/translucent and beginning to get golden
• deglaze with the red wine (use decent wine, and have a glass yourself while you're cooking!)
• add the tomatoes and let cook for 5-10 while stirring regularly
• add the tomato paste
• add the basil, oregano, salt, pepper, garlic
• add the Worcestershire sauce and the balsamic vinegar
• slowly cook for 5 minutes, while stirring regularly
• add the ricotta; stir until color is homogeneous (more orangey then red)
• spread the Gruyere over the sauce; stir for several minutes until the cheese has melted into the sauce
• consistency should be thick!
• sauce keeps well, and can be prepared a day or two ahead of useage. [Frank Dörenberg]