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

  • Preparation time: 30 minutes
  • Cooking time: 45 minutes
  • Best when made 1-2 days ahead
  • Keeps well in refrigerator


  • 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


  • Large frying pan


  • 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)

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