Not really, no. It’s common lore that when you add red wine to pasta sauce that the alcohol evaporates rather quickly. This idea is supported by the fact that alcohol has a lower boiling point than water, so it should evaporate quickly. People who actually studied this, however, have shown that even after an hour, 25% of the alcohol you added is still in the sauce. If you want a truly nonalcoholic marinara, you need to simmer for at least two and a half hours.