I'm going to cook a beef stew from an Italian cookery book. After cooking
onions, pancetta and then the meat, you add 375ml of white wine and the same
of red wine, then "cook over a low heat till all the liquid is absorbed"
..... with no indication of how long this might be.

Does anyone have any idea of how long it might take?

And would I be better using drinking type wine or cooking wine? I have to go
out shopping, anyway, now I've found out what pancetta is.

Jim