Thank you very much!
It is too my taste, I admit, but I've spent a few years working something that I like. Feel free too cut back on the bitters and the worcestershire sauce if it's not to your taste, it's what I like. I would also recommend to try it as a meat sauce variant, just brown up a pound of sweet or hot italian sausage and add it in a half hour before serving.
If you go with out meat, you can make a double batch of it on the weekend and freeze it up, must like home made stock and use it during the week (but I wouldn't keep it for longer then a month frozen).