1. In a pot of salted water, about 2 quarts, pour in bottle of red wine. Bring to a boil and drop in spaghetti.
2. While pasta cooks, heat a large pan with olive oil on medium high heat. Add the shallots and garlic, and cook for 3 minutes to soften. Then add endive and cook for another 3 to 4 minutes. Season with salt and pepper.
3. Deglaze with white wine and vegetable stock. Reduce by half, then swirl in butter until it melts and forms a sauce.
4. After spaghetti has cooked to preferred doneness, drain and add pasta to the sauce pan. Toss together until sauce coats pasta and crumble cheese on top.