Does anyone have a Spaghetti sauce recipe made with burgundy wine ?

remember the first rule: never cook with anything you wouldnt drink. Burgundy is good in a ragu or bolognese. Now pay heed; tomatos have over 400 isoflavones, more than any other food item. over 200 of them are alcohol soluble. they are released by alcohol wine, vodka, whatever. another half of whats left are water soluble, some are heat soluble and some are cold sensitive. So if you are cooking with tomatoes you should heat them first then add water and wine in that order. your sauce will be wonderful. the cold sensitive ones can be shut down in a refrigerator and never re-activated. Want to ruin your sauce, or anything? Put your tomatos in the fridge and col them below 38 degrees. it kills them forever.