Slice the onions and peel the garlic.

Place the onions and garlic in a food processor and pulse until finely chopped.

In a large pot over high heat, add olive oil. Once hot, add the onion and garlic mixture.

Season with salt and sweat the mixture for about 8 minutes, stirring occasionally.

Add dried oregano, followed by the tins of whole peeled tomatoes.

Rinse each tomato can with a little water and add the water to the pot. Use a masher to break up the whole tomatoes.

Bring the sauce to a simmer and cook for 20-25 minutes.

Taste the sauce and season with more salt. If it's too acidic, add a pinch of sugar to balance it.

Once cooked, let the sugo cool down before portioning it into airtight containers. Label and date them for storage in the fridge or freezer.

Season a large piece of chuck beef generously with salt on all sides.

In a hot Dutch oven, add beef tallow or neutral oil and sear the beef on all sides until deeply browned.

Remove the beef and set aside. In the same pot, add the mirepoix (diced onion, carrot, celery) and cook.

Add garlic cloves and bay leaves, then return the beef to the pot.

Pour in beef stock to cover the meat about halfway. Bring to a simmer, put the lid on, and place in a preheated oven at 140°C (284°F) for 4 hours.

After 4 hours, remove the beef from the pot. Strain the cooking liquid and reserve it.

Once the beef is cool enough to handle, shred it into strands.

Moisten the pulled beef with 2-3 ladlefuls of the reserved braising liquid.

Portion the beef into containers, label, and store in the fridge for up to 5 days.

In a pan with olive oil, sauté sliced red onion with salt and pepper.

Add the pre-cooked braised beef, chili flakes, and ground cumin. Heat through.

Add one can of rinsed butter beans and some of the reserved braising liquid.

Bring to a simmer, then add baby spinach and cook until wilted. Serve immediately.

In a hot, dry pan, lightly toast a flour tortilla on both sides.

On one half of the tortilla in the pan, layer pulled beef, diced white onion, mozzarella cheese, and fresh coriander.

Place the second tortilla on top, press down, and cook for 5-6 minutes, flipping halfway, until golden and the cheese is melted.

Cut into wedges and serve with your favorite hot sauce.

Dice two chicken thighs into small pieces.

In a hot saucepan with olive oil, add the chicken and cook until browned, seasoning with salt and pepper.

While the chicken cooks, boil the risoni pasta for about 5 minutes.

Add the pre-made sugo sauce to the chicken, along with lemon zest and green olives. Cook for about 4 minutes.

Drain the cooked risoni and add it to the sauce. Mix well, add a squeeze of lemon juice, and serve.

Dice half a chorizo and fry it in a hot pan with a pinch of chili flakes.

Add the pre-made sugo sauce to the pan and warm it through.

Pour the sauce into an oven-safe dish. Make two wells in the sauce and crack an egg into each.

Bake in a preheated oven at 180°C (356°F) for 10-12 minutes.

Serve hot with toasted bread for dipping.

In a hot pan with olive oil, brown the lamb mince, breaking it up with a spoon. Season with salt.

Cook the rigatoni in boiling salted water for about 10 minutes.

Add chili flakes to the lamb. Once the lamb is browned, add a shot of vodka and flambé (optional).

Add the sugo sauce and a little thickened cream. Bring back to a simmer.

Drain the cooked pasta and add it to the sauce along with grated parmesan and torn fresh basil.

Toss everything together, serve in a bowl, and garnish with more parmesan, basil, and a drizzle of olive oil.