Good call. I’d agree.
When I was a kid my Dad used to make this at least once a week always on Sunday because he was home from work and could stay on top of it while it was cooking. As you know you have to keep adding liquid as it cooks so he would keep adding more wine and let it cook down. Each time he added some wine he would have a glass himself. His saying was “you know the sauce is done when you are sauced”... lol
We made it ourselves the same way for years now. The concentration of wine cooked down well gives it a richer fuller flavor like Beef Bourguignon. :)
It sounds good. I have to confess my “Sunday sauce” usually means commercial BBQ sauce out of a bottle.