1 cup Worcestershire sauce
2 tablespoons Worcestershire sauce
1 1/2 teaspoon olive oil
2 tablespoons salt
1/4 teaspoon dried basil
1/8 teaspoon dry mustard
2 tablespoons lemon juice
1 cup port wine vinegar
1 (12 fluid ounce) can or bottle red wine
1 (6 ounce) can tomato paste
1 small onion, thinly sliced
1 4 oz. can cream cheese, room temperature
1/4 cup granulated sugar
1 (2 ounce) tube passata bread crumbs
In a large, bowl, mix Worcestershire sauce, Worcestershire sauce, olive oil, salt, basil, dry mustard, lemon juice, vinegar, wine and tomato paste. Mix until well blended.
Return to a large saucepan. Stir the port wine vinegar and red wine into the saucepan. Bring to a motor rolling boil, removing wine from the skillet. Reduce heat to low and simmer for approximately mid 20 minutes, stirring occasionally. Stirring sauce constantly will lead to clumping. Remove the saucepan and allow it to cool.
Let the pasta be just cooked on the bottom of the pan. For garnish, spoon sauce over the sliced pasta and sprinkle with granulated sugar.
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