In theory, you could speed the evaporation up by using a broader pan. But first, as erikadude noted, it depends on the energy pumped into your sauce. If you are on an electric burner with a fixed size, and put on it a pan much wider than the burner, the sauce in the outer parts of the pan will not get hot enough, and your evaporation rate will go up, but not proportionally to the pan surface.
But the more important point is that there is a reason for the recipe to require that much time. If it prescribes to be cooked for such a long time, then it is a slow cooking recipe which intentionally blends the taste of the ingredients by having them spend a long time on low heat. If you change the times needed, you will change the finished taste. If it is not convenient for you to make a 4h recipe, the better alternative would be to use a different recipe. You could either use recipes which start from a concentrate (tomato paste, ajwar, kyoopoloo would all fit) or choose a sauce which is thickened by a roux or by melting grated cheese into the sauce. This is usually much more energy and time efficient than speeding up a traditional slowcook recipe.