Jamie Oliver Beef Cheek Ragu

When it comes to hearty, slow-cooked comfort food, this Jamie Oliver Beef Cheek Ragu takes the prize. Rich, deep flavors from red wine, pancetta, and melt-in-your-mouth beef cheeks all simmered into one glorious, soul-hugging sauce. I made this on a rainy weekend, and wow—it made the house smell incredible. It’s one of those dishes that tastes like you’ve been cooking all day… because you have, in the best way. (inspired by Jamie Oliver)

Ingredients Needed

For the Ragu:

• 1–1.2kg beef cheeks (about 3 cheeks)
• Salt and pepper
• Olive oil
• 140g thick pancetta, cut into small lardons
• 1 small brown onion, finely chopped
• 1 stalk celery, finely chopped
• 1 carrot, finely chopped
• 5–6 garlic cloves, minced or finely chopped
• 1 tbsp fresh rosemary leaves, finely chopped
• 1 tbsp fresh thyme leaves, finely chopped
• 500ml red wine
• 1 x 400g tin tomatoes
• 500ml beef stock

To Finish:

• Pasta of your choice (150g fresh or 100g dried per person)
• ½ cup – 1 cup fresh flat-leaf parsley
• Zest of 1 lemon + 1 tbsp juice
• 3 tbsp butter
• Parmesan cheese, to taste

How To Make Jamie Oliver Beef Cheek Ragu

Sear the Beef:

Start by preheating your oven to 160°C (320°F). Pat the beef cheeks dry—this helps them brown better. Season generously with salt and pepper, then sear them in a hot pan with olive oil until golden brown on all sides. Set aside.

Build the Base:

In the same heavy, ovenproof pot, add more olive oil if needed and cook the pancetta for around 10 minutes, until it turns golden and renders its fat. Scoop it out with a slotted spoon and leave that flavorful fat behind.

Sauté the Veg:

Toss in the chopped onion, carrot, and celery, seasoning lightly. Cook for about 10 minutes until soft and fragrant. Then stir in the garlic, rosemary, and thyme, and cook for another 5 minutes—your kitchen will smell amazing.

Create the Sauce:

Pour in the red wine and let it simmer for a minute to cook off the alcohol. Then add the canned tomatoes and beef stock. Stir everything together, then return the seared beef cheeks and pancetta to the pot. Make sure the meat is mostly submerged.

Slow-Cook to Perfection:

Cover with a lid and place in the oven for 3 hours. Flip the cheeks halfway through. They’re done when they pull apart easily with forks—don’t rush this part! If they’re not quite there, give them another 30 minutes.

Shred & Finish:

Take the cheeks out and shred them with two forks. If you like a smoother sauce, blitz it with a stick blender before adding the beef back in. Season with salt, pepper, and lemon juice for brightness.

Serve It Up:

Cook your pasta in well-salted boiling water. In a large pan, warm up the ragu—about 1½ cups per 2 portions of pasta. Stir in 30g butter and 20g grated parmesan to make the sauce extra luscious. Add the pasta and a splash of pasta water, letting it all bubble together.

Top with lemon zest, chopped parsley, and a shower of parmesan. Heaven.

Why I Love This Recipe

I made this for a family dinner, and it totally stole the show. The beef cheeks are ridiculously tender, and the sauce is packed with flavor. It’s the kind of recipe that makes you feel like a pro in the kitchen—even though most of the work happens in the oven. Plus, it’s just as delicious the next day.

Recipe Tips

• Sear for Flavor: Don’t skip the browning step—it adds layers of richness to the final dish.
• Wine Matters: Use a wine you’d actually drink, it really shines through in the sauce.
• Go Fresh: Fresh herbs elevate this from good to gourmet.
• Make Ahead: The ragu tastes even better the next day!
• Pasta Water Magic: A splash helps the sauce cling beautifully to the pasta.

How To Store This Jamie Oliver Beef Cheek Ragu

At Room Temperature:

Keep it out for no longer than 2 hours before refrigerating.

In the Fridge:

Store in an airtight container for up to 3 days. Flavors deepen overnight!

In the Freezer:

Freeze for up to 3 months. Thaw in the fridge overnight before reheating.

Reheating:

Gently reheat on the stove until bubbling. You can also use the microwave (2–3 minutes) or oven (320°F for 5 minutes). Stir in a splash of water if the sauce thickens too much.

Nutrition Facts (per serving)

• Calories: 359
• Carbs: 16.4g
• Protein: 19.6g
• Fat: 12.6g
• Sugar: 11.6g
• Fibre: 3g
• Sodium: 2.2g

Let’s Answer a Few Questions!

Can I use a different cut of beef?
Totally! Chuck or short ribs work too, but beef cheeks are extra special.

What pasta works best?
Pappardelle or tagliatelle are perfect—they soak up the ragu like a dream.

Is this good for meal prep?
Yes! It reheats beautifully and even tastes better after a day or two.

Can I skip the wine?
You can sub with more beef stock and a splash of balsamic vinegar, but wine really brings the depth.

What sides go well with it?
Think fresh green salads, roasted veggies, or buttery garlic bread.

Try More Recipes:

• Jamie Oliver Beef Tacos
• Jamie Oliver Lamb Burgers
• Jamie Oliver Nduja Pasta