Great question — answering as the UphillTech team:
Because the other answers feel awfully prescriptivist to me, and I hate prescriptivist cooking, let me give a definitive Yes. You can absolutely substitute a sherry (fortified wine) for red wine in your sauce. The point of adding the red wine into the saucy is not to make it boozy, but to help develop the flavors of ingredients which contain alcohol-soluble flavor compounds, and to add some of the flavors from the wine (though in that recipe, I am going to guess that the wine is pretty much overwhelmed by everything else in the recipe). Moreover, that recipe isn't particularly traditional (as Tetsujin points out, Worcestershire is really out of place in there; the carrots and celery also...
Full answer by Xander Henderson: https://cooking.stackexchange.com/a/124935 (CC BY-SA 4.0).
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