Waitrose was selling pig cheek at £3.70 a kilo so we bought a load and made this ragu.
1 x kilo garlic sausage (Toulouse sausage is good) broken into chunks
1 x pig cheek – chopped to same size as sausage pieces.
2 x large tins of tomatoes
2 x small tins of tomato purée
2 x large onions diced
2 x carrots diced
3 x sticks celery diced
6 x cloves garlic finely chopped
3 x peppers sliced
Herbs wrapped in cloth (we used sage, rosemary, lemon thyme, bay leaf, clove, one “arm” of a star anise)
Bottle of red wine.
Brown and set aside the pig cheek and then the sausage (use the same pan).
Heat olive oil in a large pot and add the onions, carrot, peppers, celery, carrots and finally the garlic and sweat for about 20-30 mins on a low-ish heat. Don’t allow to brown.
Complete the Ragu:
Add tomatoes and purée along with a dash of water, the meat and then the herbs.