Who Can Make the Ultimate Spag Bol? Gastronuts


Who Can Make the Ultimate Spag Bol?

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OK, Gastronuts, let's find out what our task is this week.

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Who can make the ultimate spag bol?

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Yay!

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The Gastronuts cooking up a storm with me today are...

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I love spaghetti bolognese because when my mum cooks it,

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she cooks all the juice which comes from the mince.

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And it all goes on to the pasta and it's really nice,

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because you've got pasta with a bit of flavour.

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I love it.

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I would be most surprised if my spaghetti bolognese

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had chocolate sauce instead of the tomato sauce,

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monkey brains for meat and bananas.

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Coming up on today's show,

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the Gastronuts serve up their own unique versions of spag bol.

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I've never seen a bolognese in my life with egg in it.

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They discover the most fun way of turning tomatoes into puree.

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Faster, higher.

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And we find out which of the Gastronuts

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can cook up the best bolognese.

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The ultimate bolognese was made by...

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All that's coming up later. First of all, spaghetti bolognese.

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Now hundreds of people apply to be on Gastronuts

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and time and time again they all say that spaghetti bolognese

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is their favourite food.

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So we thought it's only fair to devote a whole programme

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to one of the nation's best-loved foods.

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Now who loves spaghetti bolognese?

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Me.

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Why do you like it?

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It's just really tasty

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and I always burn my tongue because I want to eat it quick.

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I like it when it has a bit of butter in it.

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I like it on cold days.

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You know it'll something really hot, it makes you all hot and warm inside.

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Exactly, it's a comfort food, isn't it?

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So in today's show you are going to be competing against each other

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to create the ultimate spaghetti bolognese.

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Whoever cooks the best spaghetti bolognese

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wins this magnificent trophy.

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The first task is to work out

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what goes into a fantastic spaghetti bolognese.

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Are you ready for this?

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-Yes.

-Let's go.

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OK, Gastronuts. Before you lies a sea of ingredients.

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Now some of these always go into a traditional spaghetti bolognese.

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Some of them sometimes go in, and some of them are completely bonkers

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and should never go anywhere near a spaghetti bolognese.

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I'm not going to tell you what they are.

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You're going to need to choose all your own ingredients

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and then cook them up as best you can

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to make something that tastes really good.

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Everyone go ahead, choose what you want.

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We all love spag bol, but do we actually know what goes in it?

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I've presented the Gastronuts

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with traditional ingredients, like minced beef and tomatoes.

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And red herrings, like anchovies, tomato soup and even eggs.

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I've also left the couple of cheats, like packet sauces to tempt them.

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Will they make an authentic bolognese,

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or serve up a dog's dinner?

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-What is that

-Spring onions.

-Spring onions.

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Loz, what are you picking up there?

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I've just got some diced onions.

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Very good. What have you got? Quite crafty, isn't it?

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-Spaghetti bolognese mix.

-Spaghetti bolognese mix, OK.

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-OK, is everyone happy?

-Yep.

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-Everyone got everything they need?

-Yeah.

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OK, guys. Are you ready for this?

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The pressure's going to start getting high now.

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Everyone to your stations.

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The Gastronuts have made their choices and ended up

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with some rather quirky ingredients for a spaghetti bolognese.

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Lauren has opted for minced beef and minced pork, which should be fine,

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but also some eggs. Mamma Mia.

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Tom has gone for standard ingredients,

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apart from those olives.

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Never seen those in a spag bol before.

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Michael's selection includes eggs, lemons and tarragon.

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This could be weird and wild.

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Dami's kept it simple by choosing tomatoes and beef mince.

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And while her choice of tagliatelle may seem a mistake,

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as we'll soon find out, it's not such a bad idea.

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Your 45 minutes starts now.

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You've started off with egg.

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-Have you seen your folks making spaghetti bolognese at home?

-Yeah.

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Have you been paying attention?

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I have been paying attention.

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Michael's got an egg in his spaghetti bolognese.

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Now maybe when I taste it it will taste delicious,

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but I suspect that's going to be pretty grim.

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OK, Loz. You're getting right in there. What are you doing here?

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I've got some pork and beef mince and I've just mixed them together.

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I'm getting them as brown as possible and I've just stuck the spaghetti in.

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-So now and again I'm just going to mix that.

-OK.

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OK, Dami. You've already got everything stewing away there.

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What have you put in there?

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Pork, rosemary, tomato puree, and beef mince.

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Brilliant. Is that a good smell?

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Is that the sort of thing you're after?

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-What's happening now?

-I've put the meat in to fry a bit.

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You've made them into balls, haven't you?

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'I may have to remind Michael we're making spaghetti bolognese,

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'not that other Italian classic, er, omelette and meat balls.'

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I wish that I hadn't mixed the pasta in, because I've seen my mum do that,

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but it would look better for layout if I put it there, then the sauce.

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And then put the sauce on.

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'Four Gastronuts, four very different sets of ingredients,

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'and now four versions of spaghetti bolognese

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'for me to give my verdict on.'

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So, Dami, let's start off with yours.

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I would say it doesn't taste of that much.

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Did you taste this as you went along?

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No. Essential stuff. As you're going along - a lot of people are afraid

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of touching their ingredients, of trying things. Absolutely essential.

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Tom, you've mixed everything in together.

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I like that you've put olives in.

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Not necessarily authentic, but that doesn't matter.

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The question is, does your version taste good?

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Do you know what? That's got bags of flavour in.

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Because what you chose was a pre-prepared bolognese sauce.

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I think there's a bit too much sugar and salt in that.

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That's what's come with something pre-prepared.

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But not bad. A great way to get ahead.

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OK, Loz, you've got some nice colour in here from the carrots.

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I don't think it tastes of anything. Which is really surprising.

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I'd also say that this...

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is some of the wateriest spaghetti I've ever tried.

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Michael, this is an extraordinary plate of food.

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I've never seen a bolognese in my life with egg in it. OK.

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That is dangerously delicious.

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I would say it's not bolognese at all,

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but it's really nice.

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The other extraordinary thing is that you put tarragon in.

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Now tarragon is really not a bolognese ingredient at all,

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but somehow, probably because there's egg in it,

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it works really nicely to make something with fantastic flavour.

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You've invented a kind of Michaelese bolognese. I am a blown away.

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I barely know what to think about this, other than it tastes great.

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'I've tasted the Gastronuts' interpretations of spag bol.

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'Now it's time to show them exactly what goes into a proper,

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'authentic, Italian version of this very familiar dish.

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'Some of the ingredients are actually rather surprising.'

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Now, this is the traditional version of spaghetti bolognese.

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It's actually Ragu a la Bolognese.

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This is how it's made, as defined by the Italian Cookery Institute,

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which should be a bunch of experts who define these things.

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-OK, anyone know what this is?

-Pork?

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It is, exactly.

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-It's actually pancetta, which is a kind of...

-Bacon.

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Exactly, streaky bacon.

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So you get pork and beef mixed together.

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Here, we have the holy trinity of vegetables.

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Carrots, celery and onions.

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None of you picked celery, did you, for your version?

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When these things are very slowly cooked,

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you get quite a lot of sugar out of them, which seems strange.

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But that's what happens when you do long, slow cooking.

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Slow cooking onions makes them unbelievably sweet.

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Here we have tomatoes. Now what you do is you reduce these.

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That means boil them. You boil them to get rid of all of the water.

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And then you get triple concentrate tomato puree.

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Spot-on, exactly. What do you reckon we've got there?

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-Milk.

-Milk. That's a bit odd, isn't it?

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-It's a strange and different idea. And then this here?

-Egg.

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Olive oil.

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I know you're desperate to put egg in your bolognese, but you're wrong.

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Yours was brilliant, but this is the traditional version.

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This isn't necessarily what we'd have at home.

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This is how the Italians would have it in their classic style.

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So then you've got your tagliatelle.

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We put spaghetti with the sauce, but the Italians will put tagliatelle.

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There's a good reason to use tagliatelle.

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-Anyone know why that is?

-Because it soaks up more.

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It coats it really well.

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With spaghetti, ragu can sort of fall to the bottom of it.

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That's the idea. Who's to argue with them?

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They are the experts. OK.

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So would you like to have a little try of the authentic,

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the classic, ultimate spaghetti bolognese?

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-ALL: Yeah.

-OK, well here we have it.

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So the Italians wouldn't have it like this.

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This is to show you the different ingredients.

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I'll mix it up in the way they would have it. More like this.

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All mixed together, in the pan before it comes to the table.

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OK, are you ready, guys?

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-Yeah.

-Come on, let's grab a big old forkful of pasta.

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I think it's creamy.

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I like the texture of the meat.

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-So, Loz, do you like that?

-Yeah.

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-Why do you like it?

-It's got no vegetables in it.

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So, Gastronuts, do you like Ragu a la Bolognese?

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-Yeah.

-Do you LOVE Ragu a la Bolognese?

-Yes!

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-Do you think you could make it yourself?

-No!

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OK, you've done really hard work so now it's time for a bit of fun.

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Now what goes into real bolognese is not tomatoes like this.

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It's actually triple concentrated tomato puree.

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To get tomato puree you need to take the skins off, take the seeds out,

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and then reduce what's left into a really sticky pulp.

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There are sensible ways of doing this, but they're really boring.

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And this is Gastronuts, so I wondered, could we come up

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with some crazy new ways to do it that would be a lot more fun?

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'First, we're going to serve up some puree

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'using this tennis racket spoony thingy.'

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Pull back your spoon.

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Grab a handful of tomatoes.

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-Give me a countdown.

-Five, four, three, two, one.

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Do you know what, half and half.

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I think that's pretty good. Well done!

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Our next puree provider is a customised drainpipe

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with a gauze sieve stretched over the end.

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-Michael, you're not very impressed with this, are you?

-No.

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Is that because you don't think it's going to work?

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-I don't think it's going to work.

-OK. Let's load you up to begin with.

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Now then, you need to put your lid on the top.

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Nice and strong.

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And then, it's just the low-tech shake method. Bash those tomatoes.

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Oh, no!

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Our sieve at the bottom just came off.

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It was the weight of tomatoes

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and the massive amount of energy that you put into that.

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So that one is a dismal failure. You were absolutely right.

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OK, this is the real beast.

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I think it's time to load up with tomatoes.

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-Do you want to chuck some golf balls in as well?

-Yeah.

-OK.

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'We're hoping the golf balls will help bash Tom's toms into a puree.'

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-Do you reckon this is going to work?

-I'm not sure.

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OK, Tom, switch her on.

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Come round here and have a look.

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It's making one almighty mess, that's for sure.

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It's splashing quite a bit, isn't it?

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I'll tell you what, I think that's a great idea.

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Let's see how well you did.

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Give it a good old shake.

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That's not bad, is it? Not bad.

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And it's good fun.

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OK, the best way to puree tomatoes is in the pouring rain.

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I don't know why, but it just is.

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OK, the trick here is to jump up and down

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squishing the tomatoes as much as you can.

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-Are you ready for this?

-Yeah.

-You've got to be careful. In you pop.

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OK, give it a little bounce, see how you feel.

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Wow, I can see over the top!

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-Brilliant. Now, what's missing, guys?

-Tomatoes.

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Tomatoes! Chuck them in on the bottom.

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-Are you ready for this, Loz?

-No.

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And some more.

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How does it feel?

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Slimy and squishy. Argh!

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On your feet. Faster, higher.

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I'd like to be able to tell you that tomato trampolining is

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a traditional Italian method for creating puree,

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but it isn't, so I can't.

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-Did you clean your feet this morning?

-Yeah.

-Are you sure?

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OK, and stop!

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Let's have a look at how you've done in there.

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Let's have a look round here. Everyone gather round.

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Wow! That is absolutely brilliant.

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I thought this would be a disaster.

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I thought the others would work better.

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-I can't jump now.

-That is brilliant.

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The Gastronuts have had their rest and relaxation.

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Now it's competition time.

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They know what goes into the ultimate spaghetti bolognese.

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Now they have to try and cook it up.

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There can only be one winner. The question is who will it be?

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-So, Gastronuts, Ed. Ed, Gastronuts.

-Hello, Gastronuts.

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Today's judge is celebrity chef Ed Bains.

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Now, Ed, as well as being a brilliant, brilliant chef,

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is also a very hard taskmaster,

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which means he's really critical of people who do things wrong.

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OK, guys. You're going to be making a real classic ragu bolognese.

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You guys are going to make this beautiful sauce.

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Afterwards, I'll be judging it. Who's the best?

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We'll find out. So I'll ask you each now to go to your stations,

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start cooking up, and in an hour, I'll be dining on

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the, hopefully, delicious bolognese you guys concoct.

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-OK, Gastronuts, are you ready for this?

-Yes!

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Remember everything that you have learned. Your time starts now.

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Each Gastronut has exactly the same ingredients

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to make their classic bolognese sauce.

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Celery, onions and carrots, minced beef, pancetta,

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tomato puree, milk and some grated cheese to top it off.

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Oh, and of course, tagliatelle instead of spaghetti.

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They also have exactly the same recipe to follow.

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So will all their attempts taste the same, or will one winner emerge?

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Nicely chopped vegetables. You haven't got to the carrots yet.

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Just getting that on the go, are you?

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If you chop it this way round, it won't move around, you see.

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Make sure you chop your vegetables nice and small

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and fry them in the oil.

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It must be unbelievably stressful trying to cook with Ed hanging over your shoulder.

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I hate it when there's friends in the kitchen, but having somebody

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who's criticising everything you do, it must be so tense doing this.

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Make sure you don't burn it.

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If you burn something, you can't get rid of that taste. It's in the food forever.

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-Are you feeling confident?

-Yep.

-Are you a good cook?

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-I cook a lot.

-You do?

-Yeah, I do cook a lot at home.

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So how are you getting on?

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-Fine.

-What's it like having a proper celebrity chef coming and looking over your shoulder?

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It makes me a tiny bit nervous.

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A bit tense. You're doing brilliantly well.

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When you add the tomato puree to the oil, the meat and vegetables, make sure you cook it out.

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No-one likes to eat raw tomato puree.

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Have you changed the way that you're making this from the first attempt that you made?

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Well, I didn't use beef before,

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and I didn't have celery, and I had to chop it all myself, so it is quite different.

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Are you going a lot slower this time? Are you consciously taking your time?

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Before, I was probably putting my pasta in already, but not yet.

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When you're cooking, this is the golden rule,

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always remember you can add, but you can't take away.

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So with that seasoning, salt and pepper, don't over-season it.

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I seasoned it, and then I tried it.

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And then I made sure what it needs.

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Adjusted your seasoning.

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Because last time round you didn't really try it very much, did you?

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This time, you've changed so you're trying all the way.

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-How are the Gastronuts doing?

-Michael, on the base, he's burnt

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everything anyway, so you're guaranteed it's going to be cooked.

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Loz is a really gentle, careful, what you'd call a natural cook.

0:18:510:18:56

Not many of us are natural cooks, but I think it's in her bones.

0:18:560:19:00

Tom, he's just very careful, cooking everything very gently.

0:19:000:19:04

He's got a slow-cook going there.

0:19:040:19:06

-He's a thoughtful lad as well.

-Very.

0:19:060:19:08

Dami, again, very delicate, very gentle.

0:19:080:19:12

She really listened to that thing of you can add but you can't take away.

0:19:120:19:17

I've never seen less pepper go in a dish at once in my life.

0:19:170:19:20

I think we got one grain in there. She might be adding a little more.

0:19:200:19:23

A little bit of milk.

0:19:230:19:26

All of the cooks have decided to slightly amend the recipe of what

0:19:260:19:29

was on their board, "I'm only going to use half an onion."

0:19:290:19:32

So we're going to get four very different dishes.

0:19:320:19:34

They'll all taste very different, and I've got no idea who'll win.

0:19:340:19:39

OK, Gastronuts, that's 30 minutes down. Tom, how are you doing?

0:19:390:19:44

I finished. I've cooked the sauce and the pasta

0:19:440:19:47

and I've tried it to make sure it tastes good and it's cooked properly.

0:19:470:19:53

What are you going to do now? We'd better just keep it warm.

0:19:530:19:56

Don't overcook the pasta. It's horrible, overcooked pasta.

0:19:560:19:59

I panicked a little bit, because the water boiled a bit too early,

0:20:000:20:06

so I had to switch it off again.

0:20:060:20:09

But I think I did quite well.

0:20:090:20:12

It's scary that there's a person who's big on TV, a celebrity cook.

0:20:120:20:16

He's going to judge your own food. It's very scary.

0:20:160:20:20

I'm not concerned about the presentation,

0:20:200:20:23

but I think the flavour's good enough for me to win.

0:20:230:20:26

It's nerve-racking knowing Ed is about to try my food,

0:20:260:20:29

because I don't know what my dish tastes like.

0:20:290:20:32

-30 seconds.

-Don't pressurise me!

0:20:320:20:35

What else do you need to do to it?

0:20:350:20:36

-Are you sure there's enough food on that plate(?)

-Yep!

0:20:360:20:39

OK, Michael, ten seconds left.

0:20:390:20:41

Five, four, three, two, one, stop right there!

0:20:410:20:46

Stop right there! Stop right there!

0:20:460:20:48

I'm taking that away. I'm taking that away.

0:20:480:20:50

I'm taking that away.

0:20:500:20:52

-And that's that!

-Brilliant. I'm going to put a lid on.

0:20:520:20:56

And I'm taking that away. It's time to taste.

0:20:560:21:00

Stepping up to the plate is Michael.

0:21:000:21:02

First time, he made a meatball omelette, but it tasted pretty good.

0:21:020:21:07

Will he get nearer to the ultimate spaghetti Bolognese this time?

0:21:070:21:11

Do you feel you've cooked a nice dish today?

0:21:110:21:13

-Do you think it's going to be tasty?

-No.

-No?

0:21:130:21:16

LAUGHTER

0:21:160:21:18

-Why?

-It turned a bit dry and it doesn't have much flavour in it.

0:21:180:21:23

OK. Mm!

0:21:230:21:26

Well, the first thing looking at it, is where's the sauce gone?

0:21:260:21:30

t's evaporated, I think. Is that the case?

0:21:300:21:32

Do you think? Maybe yeah?

0:21:320:21:34

OK, Ed, only one thing for it. Do you think that's edible?

0:21:340:21:38

It's certainly edible.

0:21:380:21:40

Here we go.

0:21:400:21:43

Mm. It doesn't look all that, but it does taste pretty good.

0:21:450:21:49

It looks like a plate of slop, and it tastes pretty good!

0:21:490:21:54

But you've got a nice flavour there.

0:21:540:21:57

And you know what? It's a nice texture.

0:21:570:21:59

It's not soggy and slimy.

0:21:590:22:01

It's got a bit of bite to it.

0:22:010:22:03

It's got a lovely flavour.

0:22:030:22:05

I could tuck into this.

0:22:050:22:08

It went really well.

0:22:080:22:09

I thought there was going to be a worse reaction than they did.

0:22:090:22:13

Next, Loz. Her original spag bol had watery, overcooked spaghetti.

0:22:130:22:18

Will she have learnt her lesson?

0:22:180:22:20

-How are you feeling?

-Very confident.

0:22:200:22:22

-Good.

-Very.

0:22:220:22:24

Let's have a go. This looks all right to me.

0:22:240:22:27

Mm. I think Loz might be opening a Loz's Restaurant.

0:22:320:22:35

The thing that really stands out about this, Loz, is you've cooked

0:22:350:22:39

the pasta perfectly, and most people get that really very, very wrong.

0:22:390:22:44

It was really nerve-racking that a celebrity chef came in and tried

0:22:440:22:49

my food, and the comments that I got were just amazing, and I was really

0:22:490:22:53

proud of what I made and the comments,

0:22:530:22:55

like I just said, were really outstanding, they were.

0:22:550:22:59

Last time, Dami didn't taste her dish before serving,

0:22:590:23:02

and it was disappointing and bland.

0:23:020:23:06

Will the extra care taken this time pay off?

0:23:060:23:08

First impressions,

0:23:100:23:13

the sauce looks very nice, actually.

0:23:130:23:15

It's much wetter than anything we've seen.

0:23:150:23:18

Oh, yeah.

0:23:220:23:25

It's very sweet.

0:23:250:23:26

I mean, you cooked this with love, and you can taste that.

0:23:260:23:31

I think you're a bit of a natural as a cook.

0:23:310:23:33

When you tasted it and you finished it and you put it in your mouth,

0:23:330:23:36

did you feel, "That's delicious"?

0:23:360:23:39

-Yeah.

-Yeah. I love that, I love that! That's confidence.

0:23:390:23:43

I feel really confident that I'm going to win now because he said

0:23:430:23:47

really good stuff about my spaghetti Bolognese, and I think I can win.

0:23:470:23:53

Finally, Tom serves up.

0:23:530:23:56

He was the first to finish, but should he have used the extra time?

0:23:560:24:01

Presentation-wise, it's, I think, probably the most attractive

0:24:030:24:06

or most authentic-looking plate of pasta.

0:24:060:24:09

The pasta's cooked very well.

0:24:120:24:15

Hasn't been overcooked. I'm surprised about that, because

0:24:150:24:18

you cooked it with an awful lot of time to spare.

0:24:180:24:21

The sauce would have benefited from another 20 minutes

0:24:210:24:24

just bubbling away gently to extract all those flavours, because nothing's really blended together.

0:24:240:24:30

But it is still very appetising. I think it's a great effort.

0:24:300:24:34

Well, if you'd like to take a seat outside,

0:24:340:24:37

we will come to our decision in here. Good luck.

0:24:370:24:40

Thank you.

0:24:400:24:41

If I'd left it another 20 minutes, the flavours might have come up.

0:24:410:24:46

But he said

0:24:460:24:48

that if somebody put that in front of him, he'd eat it.

0:24:480:24:51

Do you think, out of all those dishes, you can choose a winner?

0:24:510:24:55

There are two dishes out of those four that I'm mulling over now.

0:24:550:25:00

Out of those two, it's very, very close to see who did make the ultimate Bolognese.

0:25:000:25:07

They've cooked their hearts out, now it's time to reveal our winner.

0:25:070:25:12

Ed, who made the ultimate Bolognese?

0:25:120:25:16

The ultimate Bolognese was made by...

0:25:160:25:21

-Loz!

-Yeah!

0:25:210:25:22

Well done, Loz.

0:25:260:25:28

-Well done, Loz.

-That is fantastic.

0:25:300:25:32

OK, Loz, you win the world's crummiest trophy, made from pasta.

0:25:320:25:38

Congratulations. However, there is something else.

0:25:380:25:41

You've also won some of the finest ingredients in the land

0:25:410:25:46

to be able to go home and make your ultimate Bolognese for your folks.

0:25:460:25:50

-Ooh!

-OK? Well done, guys. You've all done brilliantly, brilliantly well,

0:25:500:25:55

and now you can go home transformed,

0:25:550:25:58

being able to make Bolognese like never before.

0:25:580:26:01

I think we should all try it. That's our prize. Let's dig in and taste the ultimate Bolognese.

0:26:010:26:06

Look at that!

0:26:080:26:10

Blimey! I never realised there was so much drama in making a plate of Bolognese.

0:26:150:26:20

But what we've learnt is to make the ultimate Bolognese, you need knowledge,

0:26:200:26:24

hard work, but most of all, you need a sense of adventure.

0:26:240:26:27

When Loz was jumping around on that trampoline, going

0:26:270:26:30

absolutely wild with those tomatoes, I kind of knew that she'd got it.

0:26:300:26:34

There's only one final test of how good the ultimate Bolognese is.

0:26:340:26:38

It's that.

0:26:380:26:39

I've cooked spaghetti Bolognese before at home, but I'm going to use

0:26:390:26:44

Ed's comments next time to make the spaghetti Bolognese even better.

0:26:440:26:48

When I put the tomatoes into the cement mixer, it was fun, because

0:26:500:26:53

you could see it going round and it was all squelching.

0:26:530:26:57

The most surprising thing is, for me, how to make tomato puree.

0:26:590:27:05

My one fell apart as I was shaking it.

0:27:050:27:08

To be crowned the ultimate spaghetti Bolognese was amazing.

0:27:100:27:14

I was just so pleased, I was.

0:27:140:27:16

It was really just wow when they said, "Lauren."

0:27:160:27:20

I just screamed, and that was that, really.

0:27:200:27:23

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