Low-Heat Slow Simmered Pork Ragu with Polenta

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

A rich pork ragu slowly simmered over low heat until tender, served atop creamy polenta for a comforting Italian-inspired dish. This Italian-inspired low-carb recipe, ready in about 105 minutes, pairs ground pork, yellow onion, carrot for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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

• 1 lb ground pork
• 1 medium, finely chopped yellow onion
• 1 medium, finely diced carrot
• 1, finely diced celery stalk
• 3, minced garlic cloves
• 1 can (14 oz) crushed tomatoes
• 1/2 cup dry white wine
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup water
• 1 cup polenta
• 4 cups water for polenta
• 2 tbsp butter
• 1/2 cup grated Parmesan cheese

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium-low heat. Add 1 medium finely chopped yellow onion, 1 medium finely diced carrot, and 1 finely diced celery stalk. Cook gently for 6 minutes until soft and fragrant.
2. Step 2: Add 3 minced garlic cloves and 1 lb ground pork to the skillet. Break up the meat and cook over low heat for 8 minutes until no longer pink.
3. Step 3: Pour in 1/2 cup dry white wine and cook for 3 minutes until mostly evaporated. Stir in 1 can (14 oz) crushed tomatoes, 1 tsp dried oregano, 1 tsp salt, 1/2 tsp black pepper, and 1 cup water. Reduce heat to the lowest setting, cover, and simmer gently for 1 hour, stirring occasionally until thickened.
4. Step 4: Meanwhile, bring 4 cups water to a boil in a medium saucepan and slowly whisk in 1 cup polenta. Reduce heat to low and cook, stirring frequently, for 25 minutes until thick and creamy.
5. Step 5: Remove polenta from heat and stir in 2 tbsp butter and 1/2 cup grated Parmesan cheese until melted and smooth.
6. Step 6: Serve the slow-simmered pork ragu spooned generously over the creamy polenta.