Italian Slow-Cooked Pork Ragu with San Marzano Tomatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A hearty and comforting Italian pork ragu slowly simmered in San Marzano tomatoes and aromatic herbs, perfect for pairing with fresh pasta or polenta. This italian-inspired pork ready in about 200 minutes pairs pork shoulder, cut into 1-inch cubes, olive oil, medium yellow onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 pork shoulder, cut into 1-inch cubes
• 3 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 1 medium carrot, finely diced
• 1 stalk celery stalk, finely diced
• 4 cloves garlic cloves, minced
• 28 oz can San Marzano canned tomatoes, crushed
• 1/2 cup dry white wine
• 2 sprigs fresh rosemary sprigs
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 cup water or broth
• 1/4 cup fresh basil leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Add 2 lbs 1-inch cubed pork shoulder in batches, browning all sides for 4-5 minutes per batch. Remove browned pork and set aside.
2. Step 2: In the same pot, add 1 finely chopped medium yellow onion, 1 diced carrot, and 1 diced celery stalk. Sauté for 6-7 minutes until vegetables soften and become translucent.
3. Step 3: Stir in 4 minced garlic cloves, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Cook for 1 minute until fragrant.
4. Step 4: Pour in 1/2 cup dry white wine, scraping up browned bits from the bottom. Let wine reduce by half, about 3 minutes.
5. Step 5: Return the browned pork to the pot. Add 28 oz crushed San Marzano tomatoes, 2 fresh rosemary sprigs, and 1 cup water or broth. Bring to a gentle simmer, then cover partially and reduce heat to low. Cook for 2 1/2 to 3 hours, stirring occasionally, until pork is tender and sauce thickens.
6. Step 6: Remove rosemary sprigs, stir in 1/4 cup chopped fresh basil leaves, and adjust seasoning if needed. Serve hot over your choice of fresh pasta or creamy polenta.