You cook the alcohol out as soon as it stays to get warm. This is an oversimplification but try and think of it this way: Wine is 12-14% abv. So for every cup of wine, only about 1/6th of that cup is “alcohol”. If you heat it up and lose 50% it’s now only 1/12 of that contains alcohol. now add that to the 6 cups of pasta sauce and you have about 7C of sauce with only 1/12 of a C of alcohol. The abv is reduced to 1,2% using this ratio. Nothing to worry about.

Well, in Italian dishes and French dishes, depending on the sauce, wine is often used. In Italian red pasta sauces, red wine gives the sauce body and flavor. In white sauces, white wine is used with capers, etc. My question only refers to taste because you'd never become inebriated with the amounts of alcohol used, plus cooking evaporates the alcohol to a great degree. My concern about alcohol was because I was wondering if even a small amount would interact with the "drugs" given for blood diseases, especially CML and CLL, and if this combination might decrease the effectiveness of the drugs, or have some other unwanted outcome.

Hahaha...considering all the negative consequences of what chemo does to the bod, I should think any sensible doc would say, "Go ahead..." I mean, after all, a wee bit 'a vino aint gonna make that much diff., but who knows? I just don't want any negatives happening. It's difficult enough as it is. But it's not like I'd be downing 8 oz of gin or vodka.

I'm sure you're not adding the whole bottle, probably not much more than a 10-1 ratio. I would think the most stern doctor would benefit from the benefits of a small amount of wine in a fine robust sauce rather than settling for tomato juice.