Recipe below video
Noodles for two:
Add meat, beef stock, five spice, red wine, tomato puré, star anise, porcini, soy sauce and honey. Blend well. Let the pot simmer with a lid at medium heat for about an hour. Open once in a while to stir, making sure nothing sticks to the bottom.
Cut the corn of the cob, finely slice some red onion and cut the sugar snaps in to nice pieces. Set in fridge.
Cook the noodles 10 minutes before the ragu is done.
When the ragu is done, add corn, red onion and sugar snaps. Blend.
Get the noodles in the cocotte and blend well.
Plate the dish. Use a propper tool and swirl up a good portion of the noodles. Add extra ragu on top. Take some Parmesan cheese and grate it finely on top. If you have, use a blow torch to burn the cheese slightly.
Add a spoon of sour cream, some spring onions and a slice of lemon. Enjoy! :)