This sauce is a hybrid from a number of sources and trial and error. The basic sauce is simple, but easy to ruin. I tried substituting cider vinegar for the Red Wine vinegar, and it was horrible.  If you are sensitive to heat, decrease the paprika; for a boost more heat, I love a squirt of the Asian hot sauce (Sriracha HOT Chili Sauce). Also, we finish with a stick mixer, but it is really not necessary.

In a medium sauce pan, combine:

• 1 1/2 cups Ketchup
• 1 cup Red Wine vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup soy
• 1 cup brown sugar (adjustable)
• 1 tblspn Wasabi (or use horseradish)
• 4 tblspn Paprika
• 1 teaspoon ground Ginger
• 3 slices Lemon
• a touch of Olive Oil

Simmer over medium heat for at least ten minutes. stirring vigorously. Seal well, and store in the fridge.