Ragu alla Bolognese by Eddy Khoo

1L chicken stock
2 cans diced tomatoes
500gm diced chicken livers
olive oil
1kg minced beef
500 gm minced pork
4 tbsps butter
200gm streaky bacon
5 diced large onions
3 diced large carrots
5 diced stalks celery
2 cups red wine
1 cup whole milk
2 bay leaves
1 cup heavy cream
100gm grated parmesan cheese
2 tbsps thai fish sauce


Heat oil in pot and add ground beef and pork until browned. Remove from heat and add chicken livers

In another pan, heat butter and bacon until aromatic and add all the vegetables. Cook until softened and add to meat mixture.

Add wine and cook until the alcohol has evaporated (about 5 mins) and add stock, tomatoes, milk and bay leaves.

Stew and simmer for approx 3 hrs until the sauce is thick and there is a layer of fat and oil on top.

Stir in heavy cream, parmesan and fish sauce. Bring to boil stirring constantly for the sauce to emulsify. Season with salt & pepper. Garnish & enjoy !