Regular Sep 14, 2026

ARTISANBOX RECIPES

SHOWSTOPPING
PORK CHEEK RAGU

Pork Cheek Ragu is the simple slow-cooked showstopper best served to your favourite people.

ich, deeply savory, and unashamedly comforting, pork cheek ragù is Italian comfort food at its finest. Unlike standard minced meat sauces, pork cheeks—known in Italy as guanciale when cured—are packed with rich connective tissue that transforms during a low and slow braise. As the meat gently simmers in red wine, aromatics, and tomatoes, the collagen melts away, yielding tender, shreddable pork and a thick, velvety sauce that coats every ribbon of pasta. It’s an easy, low-effort dish that tastes like it came straight out of a traditional Tuscan trattoria.

Summary

Slow-braised pork cheeks melt down into an exceptionally rich, silky, shredded sauce. Preparing the ragù a day ahead allows the flavours to deepen even further.

Prep time: 20 mins
Cook time: 3 hours
Serves: 4–6 generous portions

Ingredients

The Meat & Base

1kg Cornish Heritage pork cheeks, trimmed of heavy silver skin and cut into 3cm chunks
2 tbsp olive oil
1 large yellow onion, finely diced
2 medium carrots, finely diced
2 celery sticks, finely diced
5 garlic cloves, finely chopped
125g unsmoked pancetta or streaky bacon, diced

The Braise & Seasoning

3 tbsp tomato purée
300ml dry red wine (e.g., Chianti or Côtes du Rhône)
1 tin (400g) chopped plum tomatoes
450ml quality beef or chicken stock
2 bay leaves
4 sprigs fresh thyme
1 sprig fresh rosemary
Sea salt and freshly cracked black pepper

To Serve

450g–500g dry pappardelle or rigatoni
Freshly grated Parmesan or Pecorino Romano
A small handful of fresh flat-leaf parsley, finely chopped

Prepare the Herbs: Begin by finely chopping the fresh parsley and oregano. A sharp knife is ideal for this to get a clean cut and avoid bruising the herbs. Place the finely chopped herbs into a medium-sized bowl.
Mince the Garlic and Chilli: Peel and finely mince the garlic cloves. For a very smooth paste, you can use a garlic press or a microplane. Finely dice the red chilli, ensuring the seeds are removed to control the heat. Add the minced garlic and the diced chilli to the bowl with the herbs.
Combine the Liquids: In a separate small bowl, whisk together the red wine vinegar and salt until the salt has completely dissolved. This step is crucial for an even flavor distribution.
Whisk It All Together: Pour the vinegar and salt mixture over the chopped herbs, garlic, and chilli. Gradually pour in the high-quality extra virgin olive oil, stirring continuously with a fork or a small whisk until all the ingredients are well combined into a beautiful, emulsified sauce.
Let the Flavours Develop: THIS STEP IS A MUST Allow the chimichurri to rest at room temperature for at least 15-30 minutes before serving. This allows the various flavors to develop and meld together perfectly.

Method

FAQ's

Can I make this in a slow cooker or pressure cooker?

Slow Cooker: Complete steps 1–3 in a pan, transfer everything to your slow cooker, and cook on Low for 7–8 hours (or High for 4–5 hours).
Pressure Cooker / Instant Pot: Sauté the meat and soffritto directly in the pot, add the liquid, then cook on High Pressure for 45 minutes with a 15-minute natural pressure release.

What can I use instead of pork cheeks?

Pork shoulder (boneless) or pork collar cut into bite-sized chunks make great pork alternatives.

Can I make this alcohol-free?

Yes. Omit the red wine, increase the stock by 300ml, and add 1 to 2 tablespoons of balsamic vinegar or 1 tablespoon of Worcestershire sauce for acidity and depth.

Which pasta shape works best?

Wide ribbons like pappardelle or tagliatelle hold the shredded meat best. Ridged tubes like rigatoni or penne rigate are also ideal.

Can I make this ahead of time?

Yes—the flavours improve significantly after 24 hours in the fridge. Allow the cooked ragù to cool completely before chilling, then reheat gently on the hob.

How long does it keep in the fridge or freezer?

Fridge: Stored in an airtight container, it keeps for 3 to 4 days.
Freezer: Freeze the sauce on its own (without pasta) in freezer-safe containers for up to 3 months. Defrost overnight in the fridge before reheating thoroughly.