Bezos has 3 boys and a daughter from his marriage to MacKenzie Scott while Lauren Sanchez has two sons and one daughter from her previous partners

Brentford avoided becoming Newport’s latest cup victims as they won 3-0 on penalties after a 1-1 draw at Rodney Parade. Adam Lewis hit a post with Newport’s first effort, before Nathan Wood and Bryn Morris both saw theirs saved by Bees debutant Ellery Balcombe, and Keane Lewis-Potter settled the contest in the Premier League side’s favour. Mathias Jensen thought he had won it in the 88th minute but teenage substitute Kiban Rai headed home deep into stoppage time to take the tie to spot-kicks. The Welsh side have earned shock wins over Leeds, Leicester, Middlesbrough, Swansea, Watford and Luton in the last five years but they were denied another scalp as Brentford avoided a repeat of last year’s shoot-out defeat to Gillingham. Exiles boss Graham Coughlan made five changes from Saturday’s 3-1 home win over Sutton. Jonny Maxted made his debut in goal, while Josh Seberry came into the back line, Matty Bondswell and James Waite were drafted into midfield and fit-again Omar Bogle started up front. Brentford made nine changes, with Vitaly Janelt and goalscorer Kevin Schade the only survivors from their weekend draw against Crystal Palace. Thomas Frank handed debuts to goalkeeper Balcombe, Ukrainian midfielder Yehor Yarmoliuk and teenage forward Michael Olakigbe. The first opportunity arrived after 18 minutes as the visitors recycled a corner and Lewis-Potter’s header looped over Maxted, but Harry Charsley was in the right place to clear the danger from under his own crossbar. Kristoffer Ajer then saw a side-footed effort from 25 yards comfortably saved by Maxted two minutes later, before Schade’s fierce drive from the edge of the area was deflected behind. That was one of eight corners won by Brentford in the first half but, despite enjoying 76 per cent possession, they could not get the early goal. The home side could have opened the scoring after 34 minutes when Aaron Wildig and Bogle linked up well down the left flank and the striker produced a clever cross to pick out Charsley, who placed his header just wide of Balcombe’s right-hand post. The lively Olakigbe went closest in the opening stages of the second half with a fizzing effort just over the angle of post and bar. But Frank had seen enough after an hour and he introduced experienced trio Bryan Mbeumo, Yoane Wissa and Jensen. Mbeumo forced Maxted into a smart save almost immediately. Jensen made the visitors’ pressure tell two minutes from the end of normal time as he tapped in from close range after Mbeumo’s cross was cut back across goal by Lewis-Potter. But County refused to lie down and Rai’s added-time header ensured the tie went the distance.

Defining Dishes is an IndyEats column that explores the significance of food at key moments in our lives. From recipes that have been passed down for generations, to flavours that hold a special place in our hearts, food shapes every part of our lives in ways we might not have ever imagined. I was very young when I started working in a local pizzeria in Caserta, the city near Naples where I grew up. I was 11 years old when I started working there, and stayed on for about eight years before moving to London to start my own business. But during my teenage years, one of the best memories I have is waking up to the smell of my mother’s ragu on Sundays. Neapolitan ragu is a specialty in the region, and we are very proud of it. It’s one of the two most famous varieties of ragu, the other being ragu bolognese, and uses whole chunks of beef and pork rather than ground meat. It must be cooked for a long time over a low heat, for at least eight hours, preferably 10 hours. My mother would get up at 5am to start making hers and it would continue to simmer slowly until the family is ready to eat in the afternoon. Sundays are special because it’s a time for the whole family, including our extended family, to come together and eat at the same table. My family comprised of my parents, my three siblings and myself, and we would usually be joined by my grandparents, aunts, uncles, cousins. We usually had anywhere between 15 to 20 people gathering on Sunday afternoons. It didn’t matter what commitments you had – on Sunday, you have to sit at the table with family. It’s the most important day of the week for us. The ragu is the dish that, for me, brings everything together: passion, love, happiness and strong ties with family. Because I worked late shifts often, I would wake up really late on Sundays, around 11am or 12pm. So by the time I wake up, the beautiful aroma of the ragu that has been cooking since 5am will have filled the whole house. I would wake up so hungry. My breakfast on these days would simply be a hunk of bread, torn and dipped straight into the still-simmering sauce, with some parmigiano reggiano sprinkled on top to help cool it down. Every family has their own way of eating ragu. You can dip bread in it, like I did for breakfast, but it is most commonly eaten with pasta. Some people have it with gnocchi while others might use a short pasta or spaghetti. But it does have to be a robust pasta shape, you can’t have ragu with a really small pasta, or it won’t stand up to the sauce. No one makes ragu like my mother’s. I could go to any restaurant, even those with Michelin stars, and it wouldn’t come anywhere close to hers. I strongly believe her secret ingredient is just her love for cooking for her children, as the dish needs that passion to make it taste so good. I never woke up at 5am to try and make it with her, it was so hard when I was a teenager! But when I did start to learn how to make it, it was very difficult to get up that early. I don’t know how she did it for so many years. In my restaurant, Napoli on the Road, I make a pizza with the slow-cooked ragu as a topping, along with a parmigiano reggiano cream. I call it Ricordi D’infanzia, which translates to “childhood memories” because it holds such strong nostalgia for me. But I still can’t make it like my mother does. When I go home to Caserta to see my family, I do try to wake up at 5am to make it with her. I’m less stressed about work when I’m there so I can usually do it, but when I’m back in London it’s hard to get up at that hour when you finish at midnight at the restaurant. Like most mothers who pass down their recipes, there are no accurate measurements to my mother’s ragu. Sometimes they put some sort of secret ingredient inside and won’t tell you. But I have learnt that you need to be flexible about it, depending on what ingredients are available to you. For example, maybe the tomatoes you buy from the market are too acidic. My mother fixes this by putting a whole potato in the sauce, because its starchiness will help to remove the acidity from the tomatoes. Or, she might add sugar to the sauce to mellow it out. It can be tricky to get it right, so I can only try my best to do better than my mother, but it is hard. I think I will be 80 or 90 years old before I perfect my own version! I’ve lived in London for almost 20 years, but I still miss those Sunday afternoons spent with my family at my uncle’s or grandfather’s house. In London, things are very fast-paced and rushed, you don’t really have time to sit down with people. I try to go back every couple of months, and I really look forward to it. My mother still makes her ragu. Even though nowadays it’s harder to get everyone together, we do our best to keep everyone united. I don’t have any family in London, so it’s important to me to keep that tradition alive when I go home. My dad has never visited me here because he is afraid of flying, but my mother comes fairly often and I’ll make ragu for her when she does. She never says anything bad about it – although, she will tell people: “It’s good… but it can be improved.” Still, I’m glad I have the opportunity to make it for her sometimes and it keeps me connected to home. Michele Pascarella is the chef-owner of Napoli on the Road. Read More The dish that defines me: Evelin Eros’s rum cake The dish that defines me: Mallini Kannan’s baked honey-soy salmon The dish that defines me: Frank Yeung’s prawn wontons

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Rescue teams are set to begin an attempt to evacuate a American explorer trapped 3,400 feet (1,040m) deep underground in a cave in southern Turkey. Mark Dickey, a 40-year-old experienced caver, suddenly became ill with bleeding in his degistive tract earlier this month during an international exploration mission in the Morca cave in the Taurus mountains. More than 150 rescuers from across Europe have been working to save him since. The attempt to bring Mr Dickey out of the cave is expected to begin on Saturday and could take three or four days, rescuers said. The way out is being divided into seven sections, each given to a team from a different country, due to the complexity of the operation. This is regarded as one of the most difficult cave rescues ever. Follow the latest in our live blog here "This is a difficult operation. It would take a [healthy] person 16 hours to come out. This operation will last at least three or four days," Cenk Yildiz, a regional official from Turkey's disaster relief agency, AFAD, told the IHA news agency. "Our priority is health. Our aim is to conclude this operation without anyone coming under any danger." Tulga Sener, the head of the rescue commission medical unit, told Reuters that Mr Dickey's health condition was stable and his vital signs normal, adding that three doctors would attend to him on his way up. It is believed that Mr Dickey will have to take significant rest at frequent points on the way out. Explosives will need to be used to expand some of the more narrow points of the cave to allow safe passge said Recep Salci, the head of search and rescue for AFAD, with the aim of bringing Mr Dickey up a stretcher. Rescuers will use a "security belt" system to lift him through the cave's narrowest openings. Doctors gave Mr Dickey IV fluids and 4 litres of blood inside the cave, he said. More than 30 rescuers were inside the cave on Friday afternoon, and teams comprised of a doctor and three or four others take turns staying with the American at all times, Mr Salci said. "Our aim is to bring him out and to have him hospitalised as soon as possible," Mr Salci said. Members of Italy's National Alpine and Speleological Rescue Team joined rescue teams from Bulgaria, Croatia, Hungary, Italy, Poland and Turkey late Thursday. A Turkish helicopter was on standby near the entrance of the cave, Turkish media reports said. The Italian organisation said six of their rescuers, including a doctor and nurse, reached Dickey during the night. The team planned to work to keep him stable for 15 to 20 hours before being replaced by another team. Small camps set up at different levels inside the cave gave doctors, nurses and technicians a place to rest, the group said. Mr Dickey recorded a video message that was released by Turkish authorities late on Thursday. "Hi, I'm Mark Dickey from nearly a thousands metres," Mr Dickey said in the message, dressed in a red puffer jacket and using a headlamp. "As you can see, I'm up, I'm alert, I'm talking. But I'm not healed on the inside yet, so I'm going to need a lot of help to get out of here," he added. The caving world is a really tight-knit group ,and it's amazing to see how many people have responded on the surface," Mr Dickey said in the video. "I do know that the quick response of the Turkish government to get the medical supplies that I need, in my opinion, saved my life. I was very close to the edge." The New Jersey-based cave rescue group that Mr Dickey is affiliated with said he had been bleeding and losing fluid from his stomach but had stopped vomiting and ate for the first time in days. Mr Dickey added that the response to his medical issues is "a great opportunity to show how well the international world can work together". Footage from the operation showed rescuers setting up shelters in the cavity where he was found and chatting with Dickey. Other teams from Turkey and elsewhere set up camp outside the country's third-deepest cave. Mr Dickey has been described by the European Association of Cave Rescuers as "a highly trained caver and a cave rescuer himself" who is well known as a cave researcher, or speleologist, from his participation in many international expeditions. He is secretary of the association's medical committee. The researcher was on an expedition mapping the 4,186-foot (1,276-metre) deep Morca cave system for the Anatolian Speleology Group Association, according to Yusuf Ogrenecek of the Speleological Federation of Turkey. He initially became ill on 2 September, but it took until the morning of to notify others who were above ground. Reuters and Associated Press contributed to this report Read More Two men questioned in Lebanon at Turkey's request over 2019 escape of former Nissan tycoon Sunak pledges to ‘put pressure’ on Moscow as he arrives in India for summit Helicopters airlift residents to safety from deadly floods in central Greece What is a speleologist? AP Week in Pictures: Europe and Africa Is it India? Is it Bharat? Speculations abound as government pushes for the country’s Sanskrit name

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