James Shugg wrote:
> Someone posted a recipe for ragu from Bologna, which reminded me of a
> recipe I have at home for the Neapolitan version, which I have never
> tried. It's quite different, as it involves slow cooking whole cuts of
> pork (leg and rib), along with sausage, tomato, onion, etc, in a pot
> on top of the stove and gradually adding tiny amounts of red wine,
> white wine and then water over a period of up to six hours. This

Are you sure?

http://www.dentronapoli.it/Cucina/ragù.htm
http://www.portanapoli.com/Ita/Cucina/body_ga_ragu.html

Both sites are from Naples.

Luca