0:00:01 > 0:00:04OK, Gastronuts, let's find out what our task is this week.
0:00:09 > 0:00:13Who can make the ultimate spag bol?
0:00:13 > 0:00:14Yay!
0:00:36 > 0:00:39The Gastronuts cooking up a storm with me today are...
0:00:53 > 0:00:57I love spaghetti bolognese because when my mum cooks it,
0:00:57 > 0:01:00she cooks all the juice which comes from the mince.
0:01:00 > 0:01:03And it all goes on to the pasta and it's really nice,
0:01:03 > 0:01:05because you've got pasta with a bit of flavour.
0:01:05 > 0:01:07I love it.
0:01:07 > 0:01:10I would be most surprised if my spaghetti bolognese
0:01:10 > 0:01:14had chocolate sauce instead of the tomato sauce,
0:01:14 > 0:01:16monkey brains for meat and bananas.
0:01:16 > 0:01:19Coming up on today's show,
0:01:19 > 0:01:23the Gastronuts serve up their own unique versions of spag bol.
0:01:23 > 0:01:26I've never seen a bolognese in my life with egg in it.
0:01:26 > 0:01:30They discover the most fun way of turning tomatoes into puree.
0:01:30 > 0:01:34Faster, higher.
0:01:34 > 0:01:36And we find out which of the Gastronuts
0:01:36 > 0:01:38can cook up the best bolognese.
0:01:38 > 0:01:42The ultimate bolognese was made by...
0:01:46 > 0:01:50All that's coming up later. First of all, spaghetti bolognese.
0:01:50 > 0:01:53Now hundreds of people apply to be on Gastronuts
0:01:53 > 0:01:56and time and time again they all say that spaghetti bolognese
0:01:56 > 0:01:57is their favourite food.
0:01:57 > 0:02:00So we thought it's only fair to devote a whole programme
0:02:00 > 0:02:03to one of the nation's best-loved foods.
0:02:03 > 0:02:04Now who loves spaghetti bolognese?
0:02:04 > 0:02:06Me.
0:02:06 > 0:02:07Why do you like it?
0:02:07 > 0:02:09It's just really tasty
0:02:09 > 0:02:13and I always burn my tongue because I want to eat it quick.
0:02:13 > 0:02:15I like it when it has a bit of butter in it.
0:02:15 > 0:02:17I like it on cold days.
0:02:17 > 0:02:21You know it'll something really hot, it makes you all hot and warm inside.
0:02:21 > 0:02:24Exactly, it's a comfort food, isn't it?
0:02:24 > 0:02:27So in today's show you are going to be competing against each other
0:02:27 > 0:02:30to create the ultimate spaghetti bolognese.
0:02:30 > 0:02:34Whoever cooks the best spaghetti bolognese
0:02:34 > 0:02:38wins this magnificent trophy.
0:02:43 > 0:02:44The first task is to work out
0:02:44 > 0:02:47what goes into a fantastic spaghetti bolognese.
0:02:47 > 0:02:48Are you ready for this?
0:02:48 > 0:02:52- Yes.- Let's go.
0:02:52 > 0:02:56OK, Gastronuts. Before you lies a sea of ingredients.
0:02:56 > 0:02:59Now some of these always go into a traditional spaghetti bolognese.
0:02:59 > 0:03:03Some of them sometimes go in, and some of them are completely bonkers
0:03:03 > 0:03:06and should never go anywhere near a spaghetti bolognese.
0:03:06 > 0:03:09I'm not going to tell you what they are.
0:03:09 > 0:03:11You're going to need to choose all your own ingredients
0:03:11 > 0:03:14and then cook them up as best you can
0:03:14 > 0:03:17to make something that tastes really good.
0:03:17 > 0:03:20Everyone go ahead, choose what you want.
0:03:20 > 0:03:24We all love spag bol, but do we actually know what goes in it?
0:03:24 > 0:03:26I've presented the Gastronuts
0:03:26 > 0:03:29with traditional ingredients, like minced beef and tomatoes.
0:03:29 > 0:03:32And red herrings, like anchovies, tomato soup and even eggs.
0:03:32 > 0:03:37I've also left the couple of cheats, like packet sauces to tempt them.
0:03:37 > 0:03:39Will they make an authentic bolognese,
0:03:39 > 0:03:41or serve up a dog's dinner?
0:03:41 > 0:03:43- What is that - Spring onions.- Spring onions.
0:03:43 > 0:03:45Loz, what are you picking up there?
0:03:45 > 0:03:47I've just got some diced onions.
0:03:47 > 0:03:50Very good. What have you got? Quite crafty, isn't it?
0:03:50 > 0:03:53- Spaghetti bolognese mix. - Spaghetti bolognese mix, OK.
0:03:57 > 0:03:59- OK, is everyone happy?- Yep.
0:03:59 > 0:04:01- Everyone got everything they need? - Yeah.
0:04:01 > 0:04:03OK, guys. Are you ready for this?
0:04:03 > 0:04:05The pressure's going to start getting high now.
0:04:05 > 0:04:07Everyone to your stations.
0:04:07 > 0:04:10The Gastronuts have made their choices and ended up
0:04:10 > 0:04:13with some rather quirky ingredients for a spaghetti bolognese.
0:04:13 > 0:04:17Lauren has opted for minced beef and minced pork, which should be fine,
0:04:17 > 0:04:20but also some eggs. Mamma Mia.
0:04:20 > 0:04:22Tom has gone for standard ingredients,
0:04:22 > 0:04:24apart from those olives.
0:04:24 > 0:04:27Never seen those in a spag bol before.
0:04:27 > 0:04:32Michael's selection includes eggs, lemons and tarragon.
0:04:32 > 0:04:34This could be weird and wild.
0:04:34 > 0:04:38Dami's kept it simple by choosing tomatoes and beef mince.
0:04:38 > 0:04:41And while her choice of tagliatelle may seem a mistake,
0:04:41 > 0:04:44as we'll soon find out, it's not such a bad idea.
0:04:44 > 0:04:48Your 45 minutes starts now.
0:04:56 > 0:04:58You've started off with egg.
0:04:58 > 0:05:02- Have you seen your folks making spaghetti bolognese at home?- Yeah.
0:05:02 > 0:05:04Have you been paying attention?
0:05:04 > 0:05:06I have been paying attention.
0:05:06 > 0:05:10Michael's got an egg in his spaghetti bolognese.
0:05:10 > 0:05:12Now maybe when I taste it it will taste delicious,
0:05:12 > 0:05:15but I suspect that's going to be pretty grim.
0:05:19 > 0:05:23OK, Loz. You're getting right in there. What are you doing here?
0:05:23 > 0:05:27I've got some pork and beef mince and I've just mixed them together.
0:05:27 > 0:05:31I'm getting them as brown as possible and I've just stuck the spaghetti in.
0:05:31 > 0:05:34- So now and again I'm just going to mix that.- OK.
0:05:34 > 0:05:38OK, Dami. You've already got everything stewing away there.
0:05:38 > 0:05:40What have you put in there?
0:05:40 > 0:05:44Pork, rosemary, tomato puree, and beef mince.
0:05:44 > 0:05:46Brilliant. Is that a good smell?
0:05:46 > 0:05:48Is that the sort of thing you're after?
0:05:51 > 0:05:53- What's happening now?- I've put the meat in to fry a bit.
0:05:53 > 0:05:56You've made them into balls, haven't you?
0:05:56 > 0:06:00'I may have to remind Michael we're making spaghetti bolognese,
0:06:00 > 0:06:04'not that other Italian classic, er, omelette and meat balls.'
0:06:04 > 0:06:09I wish that I hadn't mixed the pasta in, because I've seen my mum do that,
0:06:09 > 0:06:13but it would look better for layout if I put it there, then the sauce.
0:06:13 > 0:06:15And then put the sauce on.
0:06:15 > 0:06:19'Four Gastronuts, four very different sets of ingredients,
0:06:19 > 0:06:21'and now four versions of spaghetti bolognese
0:06:21 > 0:06:24'for me to give my verdict on.'
0:06:24 > 0:06:28So, Dami, let's start off with yours.
0:06:30 > 0:06:33I would say it doesn't taste of that much.
0:06:33 > 0:06:35Did you taste this as you went along?
0:06:35 > 0:06:40No. Essential stuff. As you're going along - a lot of people are afraid
0:06:40 > 0:06:45of touching their ingredients, of trying things. Absolutely essential.
0:06:45 > 0:06:47Tom, you've mixed everything in together.
0:06:47 > 0:06:49I like that you've put olives in.
0:06:49 > 0:06:52Not necessarily authentic, but that doesn't matter.
0:06:52 > 0:06:55The question is, does your version taste good?
0:06:58 > 0:07:01Do you know what? That's got bags of flavour in.
0:07:01 > 0:07:05Because what you chose was a pre-prepared bolognese sauce.
0:07:05 > 0:07:08I think there's a bit too much sugar and salt in that.
0:07:08 > 0:07:11That's what's come with something pre-prepared.
0:07:11 > 0:07:14But not bad. A great way to get ahead.
0:07:14 > 0:07:18OK, Loz, you've got some nice colour in here from the carrots.
0:07:20 > 0:07:23I don't think it tastes of anything. Which is really surprising.
0:07:23 > 0:07:26I'd also say that this...
0:07:26 > 0:07:31is some of the wateriest spaghetti I've ever tried.
0:07:31 > 0:07:34Michael, this is an extraordinary plate of food.
0:07:34 > 0:07:38I've never seen a bolognese in my life with egg in it. OK.
0:07:45 > 0:07:47That is dangerously delicious.
0:07:47 > 0:07:51I would say it's not bolognese at all,
0:07:51 > 0:07:53but it's really nice.
0:07:53 > 0:07:57The other extraordinary thing is that you put tarragon in.
0:07:57 > 0:08:00Now tarragon is really not a bolognese ingredient at all,
0:08:00 > 0:08:03but somehow, probably because there's egg in it,
0:08:03 > 0:08:08it works really nicely to make something with fantastic flavour.
0:08:08 > 0:08:13You've invented a kind of Michaelese bolognese. I am a blown away.
0:08:13 > 0:08:17I barely know what to think about this, other than it tastes great.
0:08:18 > 0:08:22'I've tasted the Gastronuts' interpretations of spag bol.
0:08:22 > 0:08:26'Now it's time to show them exactly what goes into a proper,
0:08:26 > 0:08:29'authentic, Italian version of this very familiar dish.
0:08:29 > 0:08:33'Some of the ingredients are actually rather surprising.'
0:08:33 > 0:08:36Now, this is the traditional version of spaghetti bolognese.
0:08:36 > 0:08:39It's actually Ragu a la Bolognese.
0:08:40 > 0:08:44This is how it's made, as defined by the Italian Cookery Institute,
0:08:44 > 0:08:49which should be a bunch of experts who define these things.
0:08:49 > 0:08:51- OK, anyone know what this is?- Pork?
0:08:51 > 0:08:52It is, exactly.
0:08:52 > 0:08:55- It's actually pancetta, which is a kind of...- Bacon.
0:08:55 > 0:08:57Exactly, streaky bacon.
0:08:57 > 0:08:59So you get pork and beef mixed together.
0:08:59 > 0:09:03Here, we have the holy trinity of vegetables.
0:09:03 > 0:09:06Carrots, celery and onions.
0:09:06 > 0:09:10None of you picked celery, did you, for your version?
0:09:10 > 0:09:12When these things are very slowly cooked,
0:09:12 > 0:09:16you get quite a lot of sugar out of them, which seems strange.
0:09:16 > 0:09:19But that's what happens when you do long, slow cooking.
0:09:19 > 0:09:23Slow cooking onions makes them unbelievably sweet.
0:09:23 > 0:09:27Here we have tomatoes. Now what you do is you reduce these.
0:09:27 > 0:09:31That means boil them. You boil them to get rid of all of the water.
0:09:31 > 0:09:34And then you get triple concentrate tomato puree.
0:09:34 > 0:09:37Spot-on, exactly. What do you reckon we've got there?
0:09:37 > 0:09:39- Milk.- Milk. That's a bit odd, isn't it?
0:09:39 > 0:09:44- It's a strange and different idea. And then this here?- Egg.
0:09:44 > 0:09:45Olive oil.
0:09:45 > 0:09:49I know you're desperate to put egg in your bolognese, but you're wrong.
0:09:49 > 0:09:53Yours was brilliant, but this is the traditional version.
0:09:53 > 0:09:55This isn't necessarily what we'd have at home.
0:09:55 > 0:09:58This is how the Italians would have it in their classic style.
0:09:58 > 0:10:01So then you've got your tagliatelle.
0:10:01 > 0:10:05We put spaghetti with the sauce, but the Italians will put tagliatelle.
0:10:05 > 0:10:07There's a good reason to use tagliatelle.
0:10:07 > 0:10:11- Anyone know why that is? - Because it soaks up more.
0:10:11 > 0:10:12It coats it really well.
0:10:12 > 0:10:15With spaghetti, ragu can sort of fall to the bottom of it.
0:10:15 > 0:10:18That's the idea. Who's to argue with them?
0:10:18 > 0:10:20They are the experts. OK.
0:10:20 > 0:10:23So would you like to have a little try of the authentic,
0:10:23 > 0:10:26the classic, ultimate spaghetti bolognese?
0:10:26 > 0:10:29- ALL: Yeah.- OK, well here we have it.
0:10:29 > 0:10:34So the Italians wouldn't have it like this.
0:10:34 > 0:10:36This is to show you the different ingredients.
0:10:36 > 0:10:40I'll mix it up in the way they would have it. More like this.
0:10:40 > 0:10:44All mixed together, in the pan before it comes to the table.
0:10:44 > 0:10:46OK, are you ready, guys?
0:10:46 > 0:10:49- Yeah.- Come on, let's grab a big old forkful of pasta.
0:10:56 > 0:10:59I think it's creamy.
0:10:59 > 0:11:01I like the texture of the meat.
0:11:01 > 0:11:03- So, Loz, do you like that?- Yeah.
0:11:03 > 0:11:06- Why do you like it? - It's got no vegetables in it.
0:11:08 > 0:11:12So, Gastronuts, do you like Ragu a la Bolognese?
0:11:12 > 0:11:15- Yeah.- Do you LOVE Ragu a la Bolognese?- Yes!
0:11:15 > 0:11:18- Do you think you could make it yourself?- No!
0:11:22 > 0:11:26OK, you've done really hard work so now it's time for a bit of fun.
0:11:26 > 0:11:30Now what goes into real bolognese is not tomatoes like this.
0:11:30 > 0:11:35It's actually triple concentrated tomato puree.
0:11:35 > 0:11:39To get tomato puree you need to take the skins off, take the seeds out,
0:11:39 > 0:11:42and then reduce what's left into a really sticky pulp.
0:11:42 > 0:11:47There are sensible ways of doing this, but they're really boring.
0:11:47 > 0:11:50And this is Gastronuts, so I wondered, could we come up
0:11:50 > 0:11:54with some crazy new ways to do it that would be a lot more fun?
0:11:54 > 0:11:57'First, we're going to serve up some puree
0:11:57 > 0:12:01'using this tennis racket spoony thingy.'
0:12:01 > 0:12:03Pull back your spoon.
0:12:03 > 0:12:05Grab a handful of tomatoes.
0:12:06 > 0:12:12- Give me a countdown. - Five, four, three, two, one.
0:12:14 > 0:12:16Do you know what, half and half.
0:12:20 > 0:12:24I think that's pretty good. Well done!
0:12:24 > 0:12:27Our next puree provider is a customised drainpipe
0:12:27 > 0:12:29with a gauze sieve stretched over the end.
0:12:29 > 0:12:33- Michael, you're not very impressed with this, are you?- No.
0:12:33 > 0:12:36Is that because you don't think it's going to work?
0:12:36 > 0:12:39- I don't think it's going to work.- OK. Let's load you up to begin with.
0:12:45 > 0:12:48Now then, you need to put your lid on the top.
0:12:48 > 0:12:50Nice and strong.
0:12:51 > 0:12:55And then, it's just the low-tech shake method. Bash those tomatoes.
0:12:55 > 0:12:58Oh, no!
0:13:01 > 0:13:04Our sieve at the bottom just came off.
0:13:04 > 0:13:06It was the weight of tomatoes
0:13:06 > 0:13:09and the massive amount of energy that you put into that.
0:13:09 > 0:13:13So that one is a dismal failure. You were absolutely right.
0:13:15 > 0:13:17OK, this is the real beast.
0:13:17 > 0:13:20I think it's time to load up with tomatoes.
0:13:24 > 0:13:27- Do you want to chuck some golf balls in as well?- Yeah.- OK.
0:13:27 > 0:13:32'We're hoping the golf balls will help bash Tom's toms into a puree.'
0:13:32 > 0:13:35- Do you reckon this is going to work? - I'm not sure.
0:13:35 > 0:13:38OK, Tom, switch her on.
0:13:38 > 0:13:39Come round here and have a look.
0:13:41 > 0:13:44It's making one almighty mess, that's for sure.
0:13:44 > 0:13:48It's splashing quite a bit, isn't it?
0:13:48 > 0:13:51I'll tell you what, I think that's a great idea.
0:13:51 > 0:13:53Let's see how well you did.
0:13:53 > 0:13:55Give it a good old shake.
0:13:57 > 0:13:59That's not bad, is it? Not bad.
0:13:59 > 0:14:01And it's good fun.
0:14:01 > 0:14:05OK, the best way to puree tomatoes is in the pouring rain.
0:14:05 > 0:14:07I don't know why, but it just is.
0:14:07 > 0:14:10OK, the trick here is to jump up and down
0:14:10 > 0:14:12squishing the tomatoes as much as you can.
0:14:12 > 0:14:16- Are you ready for this?- Yeah.- You've got to be careful. In you pop.
0:14:16 > 0:14:18OK, give it a little bounce, see how you feel.
0:14:18 > 0:14:20Wow, I can see over the top!
0:14:20 > 0:14:23- Brilliant. Now, what's missing, guys?- Tomatoes.
0:14:23 > 0:14:25Tomatoes! Chuck them in on the bottom.
0:14:25 > 0:14:27- Are you ready for this, Loz?- No.
0:14:31 > 0:14:33And some more.
0:14:33 > 0:14:35How does it feel?
0:14:35 > 0:14:38Slimy and squishy. Argh!
0:14:40 > 0:14:42On your feet. Faster, higher.
0:14:43 > 0:14:47I'd like to be able to tell you that tomato trampolining is
0:14:47 > 0:14:51a traditional Italian method for creating puree,
0:14:51 > 0:14:53but it isn't, so I can't.
0:14:54 > 0:14:57- Did you clean your feet this morning?- Yeah.- Are you sure?
0:14:57 > 0:14:59OK, and stop!
0:14:59 > 0:15:02Let's have a look at how you've done in there.
0:15:02 > 0:15:06Let's have a look round here. Everyone gather round.
0:15:06 > 0:15:09Wow! That is absolutely brilliant.
0:15:09 > 0:15:10I thought this would be a disaster.
0:15:10 > 0:15:13I thought the others would work better.
0:15:13 > 0:15:15- I can't jump now.- That is brilliant.
0:15:18 > 0:15:21The Gastronuts have had their rest and relaxation.
0:15:21 > 0:15:22Now it's competition time.
0:15:22 > 0:15:26They know what goes into the ultimate spaghetti bolognese.
0:15:26 > 0:15:28Now they have to try and cook it up.
0:15:28 > 0:15:33There can only be one winner. The question is who will it be?
0:15:33 > 0:15:36- So, Gastronuts, Ed. Ed, Gastronuts.- Hello, Gastronuts.
0:15:36 > 0:15:40Today's judge is celebrity chef Ed Bains.
0:15:40 > 0:15:43Now, Ed, as well as being a brilliant, brilliant chef,
0:15:43 > 0:15:46is also a very hard taskmaster,
0:15:46 > 0:15:50which means he's really critical of people who do things wrong.
0:15:50 > 0:15:54OK, guys. You're going to be making a real classic ragu bolognese.
0:15:54 > 0:15:58You guys are going to make this beautiful sauce.
0:15:58 > 0:16:01Afterwards, I'll be judging it. Who's the best?
0:16:01 > 0:16:05We'll find out. So I'll ask you each now to go to your stations,
0:16:05 > 0:16:09start cooking up, and in an hour, I'll be dining on
0:16:09 > 0:16:13the, hopefully, delicious bolognese you guys concoct.
0:16:13 > 0:16:16- OK, Gastronuts, are you ready for this?- Yes!
0:16:16 > 0:16:21Remember everything that you have learned. Your time starts now.
0:16:21 > 0:16:25Each Gastronut has exactly the same ingredients
0:16:25 > 0:16:28to make their classic bolognese sauce.
0:16:28 > 0:16:31Celery, onions and carrots, minced beef, pancetta,
0:16:31 > 0:16:36tomato puree, milk and some grated cheese to top it off.
0:16:36 > 0:16:41Oh, and of course, tagliatelle instead of spaghetti.
0:16:41 > 0:16:43They also have exactly the same recipe to follow.
0:16:43 > 0:16:48So will all their attempts taste the same, or will one winner emerge?
0:16:51 > 0:16:55Nicely chopped vegetables. You haven't got to the carrots yet.
0:16:55 > 0:16:57Just getting that on the go, are you?
0:16:57 > 0:17:00If you chop it this way round, it won't move around, you see.
0:17:00 > 0:17:04Make sure you chop your vegetables nice and small
0:17:04 > 0:17:07and fry them in the oil.
0:17:07 > 0:17:11It must be unbelievably stressful trying to cook with Ed hanging over your shoulder.
0:17:11 > 0:17:15I hate it when there's friends in the kitchen, but having somebody
0:17:15 > 0:17:18who's criticising everything you do, it must be so tense doing this.
0:17:18 > 0:17:20Make sure you don't burn it.
0:17:20 > 0:17:25If you burn something, you can't get rid of that taste. It's in the food forever.
0:17:26 > 0:17:29- Are you feeling confident? - Yep.- Are you a good cook?
0:17:29 > 0:17:34- I cook a lot.- You do? - Yeah, I do cook a lot at home.
0:17:34 > 0:17:37So how are you getting on?
0:17:37 > 0:17:42- Fine.- What's it like having a proper celebrity chef coming and looking over your shoulder?
0:17:42 > 0:17:44It makes me a tiny bit nervous.
0:17:44 > 0:17:46A bit tense. You're doing brilliantly well.
0:17:46 > 0:17:53When you add the tomato puree to the oil, the meat and vegetables, make sure you cook it out.
0:17:53 > 0:17:55No-one likes to eat raw tomato puree.
0:17:55 > 0:18:02Have you changed the way that you're making this from the first attempt that you made?
0:18:02 > 0:18:04Well, I didn't use beef before,
0:18:04 > 0:18:09and I didn't have celery, and I had to chop it all myself, so it is quite different.
0:18:09 > 0:18:13Are you going a lot slower this time? Are you consciously taking your time?
0:18:13 > 0:18:17Before, I was probably putting my pasta in already, but not yet.
0:18:17 > 0:18:20When you're cooking, this is the golden rule,
0:18:20 > 0:18:24always remember you can add, but you can't take away.
0:18:24 > 0:18:27So with that seasoning, salt and pepper, don't over-season it.
0:18:27 > 0:18:31I seasoned it, and then I tried it.
0:18:32 > 0:18:34And then I made sure what it needs.
0:18:34 > 0:18:36Adjusted your seasoning.
0:18:36 > 0:18:39Because last time round you didn't really try it very much, did you?
0:18:39 > 0:18:43This time, you've changed so you're trying all the way.
0:18:45 > 0:18:48- How are the Gastronuts doing? - Michael, on the base, he's burnt
0:18:48 > 0:18:51everything anyway, so you're guaranteed it's going to be cooked.
0:18:51 > 0:18:56Loz is a really gentle, careful, what you'd call a natural cook.
0:18:56 > 0:19:00Not many of us are natural cooks, but I think it's in her bones.
0:19:00 > 0:19:04Tom, he's just very careful, cooking everything very gently.
0:19:04 > 0:19:06He's got a slow-cook going there.
0:19:06 > 0:19:08- He's a thoughtful lad as well. - Very.
0:19:08 > 0:19:12Dami, again, very delicate, very gentle.
0:19:12 > 0:19:17She really listened to that thing of you can add but you can't take away.
0:19:17 > 0:19:20I've never seen less pepper go in a dish at once in my life.
0:19:20 > 0:19:23I think we got one grain in there. She might be adding a little more.
0:19:23 > 0:19:26A little bit of milk.
0:19:26 > 0:19:29All of the cooks have decided to slightly amend the recipe of what
0:19:29 > 0:19:32was on their board, "I'm only going to use half an onion."
0:19:32 > 0:19:34So we're going to get four very different dishes.
0:19:34 > 0:19:39They'll all taste very different, and I've got no idea who'll win.
0:19:39 > 0:19:44OK, Gastronuts, that's 30 minutes down. Tom, how are you doing?
0:19:44 > 0:19:47I finished. I've cooked the sauce and the pasta
0:19:47 > 0:19:53and I've tried it to make sure it tastes good and it's cooked properly.
0:19:53 > 0:19:56What are you going to do now? We'd better just keep it warm.
0:19:56 > 0:19:59Don't overcook the pasta. It's horrible, overcooked pasta.
0:20:00 > 0:20:06I panicked a little bit, because the water boiled a bit too early,
0:20:06 > 0:20:09so I had to switch it off again.
0:20:09 > 0:20:12But I think I did quite well.
0:20:12 > 0:20:16It's scary that there's a person who's big on TV, a celebrity cook.
0:20:16 > 0:20:20He's going to judge your own food. It's very scary.
0:20:20 > 0:20:23I'm not concerned about the presentation,
0:20:23 > 0:20:26but I think the flavour's good enough for me to win.
0:20:26 > 0:20:29It's nerve-racking knowing Ed is about to try my food,
0:20:29 > 0:20:32because I don't know what my dish tastes like.
0:20:32 > 0:20:35- 30 seconds.- Don't pressurise me!
0:20:35 > 0:20:36What else do you need to do to it?
0:20:36 > 0:20:39- Are you sure there's enough food on that plate(?)- Yep!
0:20:39 > 0:20:41OK, Michael, ten seconds left.
0:20:41 > 0:20:46Five, four, three, two, one, stop right there!
0:20:46 > 0:20:48Stop right there! Stop right there!
0:20:48 > 0:20:50I'm taking that away. I'm taking that away.
0:20:50 > 0:20:52I'm taking that away.
0:20:52 > 0:20:56- And that's that!- Brilliant. I'm going to put a lid on.
0:20:56 > 0:21:00And I'm taking that away. It's time to taste.
0:21:00 > 0:21:02Stepping up to the plate is Michael.
0:21:02 > 0:21:07First time, he made a meatball omelette, but it tasted pretty good.
0:21:07 > 0:21:11Will he get nearer to the ultimate spaghetti Bolognese this time?
0:21:11 > 0:21:13Do you feel you've cooked a nice dish today?
0:21:13 > 0:21:16- Do you think it's going to be tasty? - No.- No?
0:21:16 > 0:21:18LAUGHTER
0:21:18 > 0:21:23- Why?- It turned a bit dry and it doesn't have much flavour in it.
0:21:23 > 0:21:26OK. Mm!
0:21:26 > 0:21:30Well, the first thing looking at it, is where's the sauce gone?
0:21:30 > 0:21:32t's evaporated, I think. Is that the case?
0:21:32 > 0:21:34Do you think? Maybe yeah?
0:21:34 > 0:21:38OK, Ed, only one thing for it. Do you think that's edible?
0:21:38 > 0:21:40It's certainly edible.
0:21:40 > 0:21:43Here we go.
0:21:45 > 0:21:49Mm. It doesn't look all that, but it does taste pretty good.
0:21:49 > 0:21:54It looks like a plate of slop, and it tastes pretty good!
0:21:54 > 0:21:57But you've got a nice flavour there.
0:21:57 > 0:21:59And you know what? It's a nice texture.
0:21:59 > 0:22:01It's not soggy and slimy.
0:22:01 > 0:22:03It's got a bit of bite to it.
0:22:03 > 0:22:05It's got a lovely flavour.
0:22:05 > 0:22:08I could tuck into this.
0:22:08 > 0:22:09It went really well.
0:22:09 > 0:22:13I thought there was going to be a worse reaction than they did.
0:22:13 > 0:22:18Next, Loz. Her original spag bol had watery, overcooked spaghetti.
0:22:18 > 0:22:20Will she have learnt her lesson?
0:22:20 > 0:22:22- How are you feeling? - Very confident.
0:22:22 > 0:22:24- Good.- Very.
0:22:24 > 0:22:27Let's have a go. This looks all right to me.
0:22:32 > 0:22:35Mm. I think Loz might be opening a Loz's Restaurant.
0:22:35 > 0:22:39The thing that really stands out about this, Loz, is you've cooked
0:22:39 > 0:22:44the pasta perfectly, and most people get that really very, very wrong.
0:22:44 > 0:22:49It was really nerve-racking that a celebrity chef came in and tried
0:22:49 > 0:22:53my food, and the comments that I got were just amazing, and I was really
0:22:53 > 0:22:55proud of what I made and the comments,
0:22:55 > 0:22:59like I just said, were really outstanding, they were.
0:22:59 > 0:23:02Last time, Dami didn't taste her dish before serving,
0:23:02 > 0:23:06and it was disappointing and bland.
0:23:06 > 0:23:08Will the extra care taken this time pay off?
0:23:10 > 0:23:13First impressions,
0:23:13 > 0:23:15the sauce looks very nice, actually.
0:23:15 > 0:23:18It's much wetter than anything we've seen.
0:23:22 > 0:23:25Oh, yeah.
0:23:25 > 0:23:26It's very sweet.
0:23:26 > 0:23:31I mean, you cooked this with love, and you can taste that.
0:23:31 > 0:23:33I think you're a bit of a natural as a cook.
0:23:33 > 0:23:36When you tasted it and you finished it and you put it in your mouth,
0:23:36 > 0:23:39did you feel, "That's delicious"?
0:23:39 > 0:23:43- Yeah.- Yeah. I love that, I love that! That's confidence.
0:23:43 > 0:23:47I feel really confident that I'm going to win now because he said
0:23:47 > 0:23:53really good stuff about my spaghetti Bolognese, and I think I can win.
0:23:53 > 0:23:56Finally, Tom serves up.
0:23:56 > 0:24:01He was the first to finish, but should he have used the extra time?
0:24:03 > 0:24:06Presentation-wise, it's, I think, probably the most attractive
0:24:06 > 0:24:09or most authentic-looking plate of pasta.
0:24:12 > 0:24:15The pasta's cooked very well.
0:24:15 > 0:24:18Hasn't been overcooked. I'm surprised about that, because
0:24:18 > 0:24:21you cooked it with an awful lot of time to spare.
0:24:21 > 0:24:24The sauce would have benefited from another 20 minutes
0:24:24 > 0:24:30just bubbling away gently to extract all those flavours, because nothing's really blended together.
0:24:30 > 0:24:34But it is still very appetising. I think it's a great effort.
0:24:34 > 0:24:37Well, if you'd like to take a seat outside,
0:24:37 > 0:24:40we will come to our decision in here. Good luck.
0:24:40 > 0:24:41Thank you.
0:24:41 > 0:24:46If I'd left it another 20 minutes, the flavours might have come up.
0:24:46 > 0:24:48But he said
0:24:48 > 0:24:51that if somebody put that in front of him, he'd eat it.
0:24:51 > 0:24:55Do you think, out of all those dishes, you can choose a winner?
0:24:55 > 0:25:00There are two dishes out of those four that I'm mulling over now.
0:25:00 > 0:25:07Out of those two, it's very, very close to see who did make the ultimate Bolognese.
0:25:07 > 0:25:12They've cooked their hearts out, now it's time to reveal our winner.
0:25:12 > 0:25:16Ed, who made the ultimate Bolognese?
0:25:16 > 0:25:21The ultimate Bolognese was made by...
0:25:21 > 0:25:22- Loz!- Yeah!
0:25:26 > 0:25:28Well done, Loz.
0:25:30 > 0:25:32- Well done, Loz.- That is fantastic.
0:25:32 > 0:25:38OK, Loz, you win the world's crummiest trophy, made from pasta.
0:25:38 > 0:25:41Congratulations. However, there is something else.
0:25:41 > 0:25:46You've also won some of the finest ingredients in the land
0:25:46 > 0:25:50to be able to go home and make your ultimate Bolognese for your folks.
0:25:50 > 0:25:55- Ooh!- OK? Well done, guys. You've all done brilliantly, brilliantly well,
0:25:55 > 0:25:58and now you can go home transformed,
0:25:58 > 0:26:01being able to make Bolognese like never before.
0:26:01 > 0:26:06I think we should all try it. That's our prize. Let's dig in and taste the ultimate Bolognese.
0:26:08 > 0:26:10Look at that!
0:26:15 > 0:26:20Blimey! I never realised there was so much drama in making a plate of Bolognese.
0:26:20 > 0:26:24But what we've learnt is to make the ultimate Bolognese, you need knowledge,
0:26:24 > 0:26:27hard work, but most of all, you need a sense of adventure.
0:26:27 > 0:26:30When Loz was jumping around on that trampoline, going
0:26:30 > 0:26:34absolutely wild with those tomatoes, I kind of knew that she'd got it.
0:26:34 > 0:26:38There's only one final test of how good the ultimate Bolognese is.
0:26:38 > 0:26:39It's that.
0:26:39 > 0:26:44I've cooked spaghetti Bolognese before at home, but I'm going to use
0:26:44 > 0:26:48Ed's comments next time to make the spaghetti Bolognese even better.
0:26:50 > 0:26:53When I put the tomatoes into the cement mixer, it was fun, because
0:26:53 > 0:26:57you could see it going round and it was all squelching.
0:26:59 > 0:27:05The most surprising thing is, for me, how to make tomato puree.
0:27:05 > 0:27:08My one fell apart as I was shaking it.
0:27:10 > 0:27:14To be crowned the ultimate spaghetti Bolognese was amazing.
0:27:14 > 0:27:16I was just so pleased, I was.
0:27:16 > 0:27:20It was really just wow when they said, "Lauren."
0:27:20 > 0:27:23I just screamed, and that was that, really.
0:27:35 > 0:27:38Subtitles by Red Bee Media Ltd
0:27:38 > 0:27:41E-mail subtitling@bbc.co.uk