The trick to good Bolognese is gentle heat. Try to keep the Sun Oven between 250 and 300 and let this sauce slowly simmer all day.
Sun Oven Braised Lamb Bolognese Sauce
1 1/2 cups meat from Basic Sun Oven Braised Lamb, shredded
2 tablespoons olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 celery stalks, finely chopped
1/2 cup dry red wine
1 carton (26-ounce) Pomì chopped tomatoes
salt and pepper to taste
Set Sun Oven out to preheat.
Heat the oil in a Dutch oven over medium heat. Add the onion, carrots, and celery and cook, stirring often, until just softened, about 4 minutes.
Stir in the shredded lamb. Turn up the heat and add the wine. Cook until the wine has mostly evaporated, about 3 minutes.
Add the tomatoes. Season with salt and pepper.
Cover the Dutch oven with a dark tea towel then set the lid slightly ajar.
Transfer to the Sun Oven and continue cooking for at least 3 hours.