Moral: Any recipe that tells you to add a lot of wine and put the pan directly into a hot oven is hazardous. The mixture must be simmered (not just brought to a simmer) on top of the stove to expel most of the alcohol before it is put into a closed chamber like an oven. Small amounts of wine, say half a cup in a quart or two of liquid, are safe, however, because at that dilution very little alcohol vapor is released when the liquid simmers or boils.
