Fettuccine Bolognese

Ingredients

• Parmigiano- Reggiano cheese - 1 cup (Grated)
• Heavy cream - 1 cup.
• Butter - 1/2 stick
• Bay leaf - 1 no.
• Whole peeled tomatoes - 32 ounces. (You need to crush them using hands)
• Veal stock - 6 cups.
• Chicken stock - 6 cups.
• Red wine - 1/2 cup.
• Large carrot - 1 no. (Finely diced)
• Celery stalks - 4 nos. (You need to slice it finely)
• Large onion - 1 no. (It should be finely diced)
• Chili flakes - 1 teaspoon.
• Fresh parsley leaves - 1/4 cup. (Chopped)
• Fresh basil leaves - 1/4 cup. (You need to chop them)
• Fresh sage leaves - 1/4 cup. (Minced)
• Chicken livers - 1/2 cup. (Finely pureed)
• Ground cloves
• Coarsely ground lamb - 1 pound.
• Veal - 1 pound. (Coarsely ground)
• Coarsely ground pork shoulder - 1 pound.
• Pepper and salt
• Extra virgin olive oil - 2 ounces.
• Parmigiano - Reggiano and bail leaves (Torn)- for serving.
• Pasta - 1 1/2 pounds. (It should be cooked just before serving.