The multitalented Estee Stanley wears several hats as a fashion stylist, Hollywood interior designer and, most recently, restauranter, which might lead you (and host Nathan Turner) to believe that she's also a skilled chef. Turns out, that's not the case - and the witty Estee makes no bones about it. It's up to Nathan to teach her the basics as they make a spaghetti bolognese from scratch. There's a little smack talk and a lot of design talk thrown in the mix. There's never a dull moment in this kitchen!

SPAGHETTI BOLOGNESE

2 (28-ounce) cans whole tomatoes with juice or crushed tomatoes
3 tablespoons olive oil
6 ounces pancetta or 6 slices bacon, finely chopped
¼ pound ground pork (not lean)
¼ pound ground beef chuck (not lean)
¼ pound ground veal
1 small onion, finely chopped (about 1 cup)
1 carrot, finely chopped (about 1 cup)
1 cup dry red wine
1 cup crème fraiche
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound spaghetti
Garnish: freshly grated Parmigiano-Reggiano cheese

PREPARATION

1. If using whole tomatoes, in blender or food processor, purée tomatoes with juice. Set aside.

2. In large, heavy pot over moderate heat, heat oil until hot but not smoking. Add pancetta and sauté until golden brown, 5 to 6 minutes. Add beef, pork, and veal and sauté, breaking up meat with back of spoon, until browned, 7 to 8 minutes. Add onion and carrot and sauté until vegetables are tender, 5 to 6 minutes.

3. Stir in red wine and simmer, scraping up browned bits stuck to bottom of pan, until liquid is reduced by half, about 5 minutes. Stir in tomatoes, crème fraiche, salt, and pepper. Reduce heat to moderately low and simmer, uncovered, stirring occasionally, until sauce is thickened and brick-red in color, approximately 30 minutes.

4. In large pot of boiling salted water, cook pasta until almost tender. Drain well and toss with sauce. Serve with grated cheese.