It can take hours

I just realised that with the way I do ragout I'm half-way to running an illegal still. 110C-120C are definitely too hot to get a proper product but all I'd need to do is adjust the pressure regulating vent and attach a cooling coil... Recipe starts with "take equal parts by weight meat and wine", there's not a single drop of water in there that doesn't come from wine, meat, or soffritto. Wine shouldn't be acidic at all, neither too sweet, semi-dry is ideal. Meat should be any as long as it's sliced into max 1cm thick slices, ideally well-marbled, ask your butcher for big pieces of soup meat. Soffritto as usual or to taste. Cook under pressure for 2-3 hours or longer if you don't have pressure (then adding water as it's disappearing), fish out the meat slices and turn them into a pulled pork like situation, back in and reduce until the liquid portion is about demi-glace, adding some dissolved gelatin (you can also cook bones but then you have splinters to deal with) and adjusting acidity with tomato paste, freeze in portions. Thaw in a pan while cooking your tagliatelle (fusilli also work very nice), adding some fresh frozen veggies works very well. Invite a Frenchman and an Italian, have them fight to the death over whether it's Bourguignon or Bolognese.

In any case better open a window or just standing in the kitchen is going to get you drunk.