Italian Slow-Cooked Pork Ragu with Polenta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

A rich and tender pork ragu simmered slowly with tomatoes and herbs, served over creamy polenta for a comforting Italian meal. This italian-inspired slow cooker ready in about 180 minutes pairs cut into 2-inch cubes pork shoulder, olive oil, large, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 580 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs, cut into 2-inch cubes pork shoulder
• 3 tbsp olive oil
• 1 large, diced yellow onion
• 1 medium, diced carrot
• 1, diced celery stalk
• 4 cloves, minced garlic cloves
• 28 oz can crushed tomatoes
• 1 cup dry white wine
• 1 tbsp chopped fresh rosemary
• 1 tbsp chopped fresh thyme
• 1 1/2 tsp sea salt
• 1 tsp black pepper
• 1 cup water or broth
• 1 cup polenta
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium-high heat. Add 2 lbs cubed pork shoulder and brown on all sides, about 6-8 minutes. Remove pork and set aside.
2. Step 2: Add 1 large diced yellow onion, 1 diced carrot, and 1 diced celery stalk to the pot. Sauté for 5-6 minutes until softened.
3. Step 3: Stir in 4 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp chopped thyme. Cook for 1 minute until fragrant.
4. Step 4: Deglaze the pot with 1 cup dry white wine, scraping browned bits. Let wine reduce by half, about 3 minutes.
5. Step 5: Return pork to pot, add 28 oz crushed tomatoes, 1 cup water or broth, 1 1/2 tsp sea salt, and 1 tsp black pepper. Bring to a simmer, cover, and reduce heat to low. Cook gently for 2 1/2 hours until pork is tender and sauce thickens.
6. Step 6: Meanwhile, bring 4 cups water to a boil in a saucepan. Slowly whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, for 25-30 minutes until creamy.
7. Step 7: Stir 2 tbsp butter and 1/2 cup grated Parmesan cheese into the polenta until melted and smooth.
8. Step 8: Serve the pork ragu spooned generously over creamy polenta.