Frank's Pasta Sauce

This is my thick "house" pasta sauce, that I made up many years ago...

INGREDIENTS

2 yellow onions, cleaned and finely chopped
2 shallots, cleaned and finely chopped
6 tablespoons red wine
250 grams (½ pound) tomatoes, diced (vine ripened cocktail, cherry, or roma tomatoes)
280 grams tomato paste (double concentrate; 2 small standard 140 grams / 6 oz. cans)
250 grams (½ pound)ricotta cheese
100 grams grated Gruyère cheese
2 tablespoons minced garlic
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
Optional: lean ground beef, cooked, drained, loosened with a fork

EQUIPMENT & SUPPLIES

PREPARATION / DIRECTIONS

In a 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
Stir in the tomato paste
Stir in the basil, oregano, salt, pepper, garlic
Stir in 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
The consistency should be quite thick! If too thick, add some more wine (to the sauce)