Planet Green
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Heston turns his attention to the much-loved Spaghetti Bolognese. The recipe is broken down and dissected, with versions from the traditional to the radical being tried and tested.
Heston travels to the Bologna region of Italy and to the Trattoria Della Gigina, where he is surprised to find the famous meat sauce served with fresh tagliatelle rather than spaghetti. Head chef Carlo serves up his classic Ragu sauce - known as a sofito - which begins with a base of celery, carrots and onion, and Heston adapts this with garlic and star anise for a more modern twist.
As he continues investigating recipes for the sauce, Heston heads to Modena to meet chef Massimo, who reveals his most radical sauce recipe as well as a more traditional one, which nevertheless involves 10 hours of steaming. Heston finds it delicious but adds his own personal touch by using shredded beef instead of the traditional minced variety.
Heston then asks some of his restaurant customers to taste the different sauces, before going in search of pasta and ending up in Rustichella's pasta factory in the Abruzzo region of Italy. Here, manager Marco takes pride in the high-quality pasta, which is dried for longer at lower temperatures and passes through bronze 'dyes'. For Heston, it's perfect: its unusually rough texture means that it holds the sauce better, therefore making each mouthful perfect.
