Solar Lamb Pasta Sauce

Bolognese Lamb

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

Read more »

Solar Sauce or Dip

Roasted Orange Peppers

Substitute cream cheese for the ricotta to make a tasty dip for a crudité platter.

Sun Oven Roasted Bell Pepper Pasta Sauce


1 onion, finely chopped

2 orange or yellow bell peppers, seeded and chopped

1 plum tomato, chopped

2 tablespoons olive oil

1/4 teaspoon salt

Read more »

Whole Wheat Pasta with Chickpeas

The past few weeks have been cold and rainy here in Southern California, so when the sun made an appearance the other day I was ready for some solar cooked grub.

The days are still short, so something that could be finished up on the stove, and served hot at dinnertime, seemed like the way to go.

This is one of the few pasta dishes that, in my opinion, is better with whole wheat pasta.

Sun Oven Chickpea Pasta Sauce


2 tablespoons olive oil

1 white onion, diced

1 carrot, diced

1 stalk celery, diced

1 clove garlic, minced

1 sprig rosemary

1 whole dried hot red pepper

2 (15-ounce) cans chickpeas

10 ounces whole wheat pasta such as shells, fusilli, or cavatappi

Read more »

Solar Pasta Sauce with Beef Short Ribs

I got the idea for this sauce from my favorite local Italian restaurant, Franco Trattoria in Whittier. It’s a lot less labor intensive than regular bolognese and just as tasty. Like any good meat sauce it needs to simmer for at least three hours and only gets better if it cooks even longer.

Slow Simmered Sun Oven Tomato Sauce with Short Ribs


1 tablespoon butter

1 tablespoon olive oil

6 boneless beef short ribs (about 1 1/2 pounds)

1 large onion, finely chopped

2 carrots, peeled and finely chopped

Read more »

Solar Sugo all’Arrabbiata

This traditional pasta sauce is popular in Rome. It’s called arrabbiata (angry) because it’s hot and spicy. Increase or decrease the amount of red pepper flakes according to how “angry” you like it.

Covering the pot with a tea towel and the lid set ajar is a technique I came up with to keep sauces from coming out watery. The towel absorbs the excess moisture and keeps the cooking chamber condensation free.

Sun Oven Arrabbiata Sauce


1/4 cup olive oil

1 clove garlic, minced

2 ounces pancetta, chopped

Read more »

Solar Smothered Onions

On days when I’ve got nothing else going on in my Sun Oven, I like to make a big batch of smothered onions. Just slice up as many onions as your pot can hold. Put them in the pot. Add olive oil, about 1 tablespoon per pound, and a pinch of salt. Toss to coat, cover, and cook them in the Sun Oven.

The longer they cook the better they’ll taste. They can be used in soups, as a topping for flat breads, as a pasta sauce, or served as a side dish. Season them with salt and pepper and fresh or dry herbs. Store them in the fridge in an airtight container (before adding any seasonings) for up to three days.

They’ll make your weeknight meals taste like you spent hours slaving over a hot stove when in reality you were out running errands while the Sun Oven did all the work.

Sun Oven Smothered Onion Sauce

2 tablespoons olive oil

2 pounds yellow onions, thinly sliced

salt and pepper to taste

Read more »

Italian Tomato Sauce

This classic Italian tomato sauce will appeal even to the pickiest of eaters. Try it with a pat of butter on each serving. That’s how they eat it in Italy.


3 tablespoons butter, melted

1 small onion, finely chopped

1 medium carrot, finely chopped

1 celery stalk, finely chopped

Read more »

Solar Pasta Sauce

Pasta sauce is easy to make in the Sun Oven. The trick is to allow some of the moisture to escape from the pot without letting condensation build up in the cooking chamber. I’ve found that putting a tea towel over the pot and setting the lid slightly ajar does the trick. I usually make the sauce in the early afternoon while the sun’s shining and cook the pasta on the stove at dinner time.

Sun Oven Pasta Sauce with Black Olives


1/4 cup olive oil

2 large cloves garlic, finely chopped

2 tablespoons flat-leaf parsley, finely chopped

2 cups canned whole peeled tomatoes, with their juices, coarsely chopped

Read more »

Pasta and Meatballs All in One Pot

I’d be the first to admit that pasta, with the exception of baked pasta dishes such as lasagna or macaroni and cheese, is better when cooked the traditional way; in a large pot of rapidly boiling water. However, it is possible to make decent pasta in the Sun Oven. I’d just say it’s something I’d save for emergency situations, camping, or when I need something to blog about.

One Pot Sun Oven Pasta and Meatballs


2 cups pasta, cavatappi or fusilli

1 tablespoon olive oil

2/3 cup water

Read more »

Weeknight Dinner from Solar Leftovers

It’s still cloudy here in southern California today but tonight’s ragù was made with leftovers from the solar braised ribs I blogged about yesterday. Paired with a salad and a good glass of wine it makes a great weeknight dinner. Make sure to set aside 1 cup of the onions and 1 cup of the sauce from the ribs to make this sauce. It’s more than enough for a pound of rigatoni.

Rigatoni with Beef Ragù


1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon tomato paste

1 cup cooked onions leftover from braised chuck ribs


1/2 cup dry red wine

1 (14 ounce can) strained tomatoes

5 ounces leftover braised chuck ribs, shredded

1 cup leftover sauce from chuck ribs

2 tablespoons butter

Freshly grated Parmesan cheese for serving

1 pound rigatoni prepared according to the instructions on the package


Heat the oil and the garlic in a skillet over medium heat. Stir in the tomato paste. Stir in the cooked onions and the wine and cook until the wine evaporates. Stir in the tomatoes, the shredded meat, and the leftover sauce. Simmer until thickened, stirring frequently, about 15 minutes. Toss the sauce with the butter and rigatoni. Sprinkle with the cheese and serve immediately.




Join The Every Needful Thing Newsletter

  • Helpful Preparedness Tips
  • Solar cooking Recipes
  • Preparedness product reviews and promotions

The monthly resource for emergency preparedness and food storage specialists, and their family, friends and neighbors.