Bison Burgers with Beer-Infused Smoky Tomato Sauce
Ingredients
Serves 6
2 lbs (1 kg) lean ground bison
1 tsp (5 ml) salt
¼ tsp (1 ml) black pepper
grapeseed oil, for cooking
brioche or sourdough buns
toppings of choice, such as cheese, lettuce, pickles, garlic mayo, mustard, and/or sliced onions
baked potato wedges and beer, to serve
BEER-INFUSED SMOKY TOMATO SAUCE:
2 tbsp (30 ml) grapeseed oil
1 yellow onion, finely diced
2 garlic cloves, minced
½ cup (125 ml) dark beer
1 canned chipotle pepper in sauce, minced
28 oz (796 ml) can diced fire-roasted tomatoes, including liquid
2 tbsp (30 ml) tomato paste
1 tbsp (15 ml) maple syrup
½ tsp (2.5 ml) ground cumin
¼ tsp (1 ml) salt
Instructions
- Spread meat out on a baking sheet and sprinkle with salt and pepper. Lightly oil hands then gently shape meat into 6 even-sized patties about 4 to 5-in (10 to 12 cm) in diameter. They should be a little larger than the buns they’ll be served on as they will shrink a bit when cooking. Try not to handle meat excessively as it will result in tough burgers. Place patties in a single layer on a large plate or baking sheet. Cover and refrigerate for at least 2 hours, up to 8 hours, to set.
- Meanwhile, make Beer-Infused Smoky Tomato Sauce. Heat oil in a medium saucepan over medium heat. Add onion and sauté until soft, about 3 minutes. Add garlic and sauté for 1 minute. Deglaze pan with beer, then continue to cook over medium heat until beer is reduced by half, about 3 minutes or more. Stir in remaining ingredients and bring to a boil. Cover, reduce heat to medium-low and simmer for 15 minutes for flavours to blend. Remove from heat, cool and refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months. Serve chunky, or purée in a blender until smooth, if desired. Makes about 3 cups (750 ml).
- Grease grill and preheat one side of barbecue to about 475 F (240 C). You want the other side of the barbecue to maintain a grilling temperature of about 350 F (180 C). Brush burgers with oil and make a slight indentation with your thumb in centre of each to prevent patties from rising in centres as they grill. Place on 350 F (180 C) side of grill (not above the direct heat), and close lid. Grill for 4 minutes without opening lid. Gently flip burgers, leaving them on 350 F (180 C) side of barbecue, close lid and continue to cook for 3 more minutes for medium (140 F (60 C) when tested with a meat thermometer), or longer for well done (160 F (71 C) when tested). Melt cheese on top of burgers near the end of cooking, if desired. Remove from heat and let rest for 5 to 10 minutes before serving, while toasting cut sides of buns over grill.
- To serve, finish with your choice of toppings and a generous spoonful of Beer-Infused Smoky Tomato Sauce. Serve with a side of baked potato wedges and a glass of cold beer, if desired.
Drink Pairings
PARMESAN-CRUSTED RACK OF LAMB SERVED WITH MINT CHIMICHURRI SAUCE
Ingredients
Serves 6
1 large garlic clove, minced
1 tsp (5 ml) kosher salt
¼ tsp (1 ml) pepper
½ cup (125 ml) fine, plain bread crumbs
½ cup (125 ml) finely grated Parmesan
2 tbsp (30 ml) minced fresh flat leaf parsley
1 tbsp (15 ml) olive oil
2 racks of lamb, frenched, about 2½ lbs (1 kg) total
3 tbsp (45 ml) Dijon mustard
Mint Chimichurri Sauce, to serve, recipe follows
MINT CHIMICHURRI SAUCE:
1 cup (250 ml) lightly packed fresh mint leaves
1 cup (250 ml) lightly packed fresh flat leaf parsley leaves
1 garlic clove, chopped
2 tbsp (30 ml) red wine vinegar
¼ tsp (1 ml) red pepper chili flakes, or more to taste
kosher salt and pepper, to taste
½ cup (125 ml) extra-virgin olive oil
Instructions
- Preheat oven to 450 F (230 C). Generously oil bottom and sides of a shallow roasting pan large enough to hold 2 racks of lamb. Set aside.
- In a small bowl, smash together garlic, salt and pepper until well combined. Stir in bread crumbs, Parmesan, parsley and oil.
- Rinse lamb well under cold water and pat dry. Place fat side up in prepared roasting pan and brush with Dijon. Pat cheese mixture evenly over mustard on each rack of lamb. Transfer to oven and roast for 10 minutes. Reduce heat to 400 F (200 C) and continue roasting until an instant-read thermometer inserted into centre of meat registers 120 F (49 C), about another 10 to 13 minutes. Remove from oven and let rest in roasting pan for 10 minutes before carving.
- To serve, slice between bones to make individual chops and transfer to a warmed platter. Serve with Mint Chimichurri Sauce alongside.
- To make MINT CHIMICHURRI SAUCE: In a blender or food processor, pulse together mint, parsley and garlic until finely chopped. Transfer to a medium bowl and stir in vinegar, chili flakes and a pinch of salt and pepper. Stir until salt has dissolved. Stir in oil and let sauce sit at room temperature for at least half an hour, up to 2 hours. Season to taste and serve. Chimichurri will keep refrigerated, stored in an airtight container, for up to 2 days. Makes about 1 cup (250 ml) chimichurri
Drink Pairings
COTTAGE PIE WITH CAULIFLOWER MASH
Ingredients
Serves 4
1 large cauliflower, trimmed
6 garlic cloves, divided
2 tbsp (30 ml) water
salt and pepper, to taste
1 tbsp (15 ml) grapeseed oil
1½ cups (375 ml) cremini mushrooms, trimmed and sliced
1 celery stalk, chopped
1 yellow onion, chopped
1 large carrot, peeled and chopped
1 lb (500 g) lean ground bison
1 tbsp (15 ml) tomato paste
½ tsp (2.5 ml) dried thyme leaves
1 cup (250 ml) no-salt-added beef stock
½ cup (125 ml) red wine
¼ cup (60 ml) frozen peas
¼ cup (60 ml) frozen corn kernels
2 tbsp (30 ml) extra-virgin olive oil
⅓ cup (75 ml) whipping cream
⅓ cup (75 ml) grated Romano cheese, plus extra
2 tsp (10 ml) finely chopped flat leaf parsley, for garnish
Instructions
- Preheat oven to 400 F (200 C).
- Cut cauliflower into large florets and place on a large piece of tinfoil. Add 3 whole garlic cloves before drizzling with water and sprinkling with a good pinch of salt and pepper. Fold tinfoil around cauliflower and seal tightly. Place on a baking sheet and bake until cauliflower and garlic are tender, about 35 to 45 minutes.
- While cauliflower is roasting, heat grapeseed oil in a large frying pan or saucepan over medium-high heat. Add mushrooms, celery, onion and carrot. Cook, stirring often, until vegetables have softened and begin to brown, about 5 minutes. Add bison, breaking up meat with a wooden spoon, cooking until browned, about 8 minutes. Add tomato paste and thyme and cook until paste darkens, about 1 minute.
- Stir in stock and wine, reduce heat to medium and simmer, stirring occasionally, until slightly thickened, about 8 to 10 minutes. Stir in peas and corn and let cook for another minute. Season to taste with additional salt and pepper before dividing evenly into 4 ovenproof dishes. Place filled dishes on a baking sheet and set aside.
- Transfer roasted cauliflower and garlic to a food processor and add olive oil, cream and cheese. Process until smooth, adjust seasoning with additional salt and pepper. Top each dish of meat mixture with cauliflower purée and a sprinkling of extra cheese. Bake until bubbly around edges and cauliflower mash is starting to brown, about 10 to 15 minutes. Garnish with chopped parsley, if desired, and serve while warm.
Drink Pairings
TAGLIATELLE BOLOGNESE SERVED WITH GRILLED GARLIC BREAD
Ingredients
Serves 6 to 8
¾ cup (175 ml) olive oil, divided
2 oz (60 g) pancetta, coarsely chopped
½ lb (250 g) lean ground beef
¼ lb (125 g) ground veal
¼ lb (125 g) ground pork or Italian sausage (casings removed)
3 garlic cloves, finely minced
1 large yellow onion, peeled and finely chopped
2 small carrots, peeled and finely chopped
2 celery stalks, finely chopped
1 x 28 oz (796 ml) can crushed plum tomatoes
2 cups (500 ml) dry red wine
1 tsp (5 ml) crushed red pepper
½ tsp (2 ml) nutmeg
¼ cup (60 ml) flat-leaf parsley, coarsely chopped
2 tsp (10 ml) dried oregano
3 tbsp (45 ml) fresh rosemary, coarsely chopped
1 piece Parmesan rind, about 3-in (7.5 cm) square (optional)
2 tsp (10 ml) brown sugar
sea salt and freshly ground black pepper, to taste
2 lbs (1 kg) fresh tagliatelle
1 tbsp (125 ml) salt
freshly grated Parmesan, for garnish
GRILLED GARLIC BREAD:
1 cup (250 ml) unsalted butter
4 garlic cloves, minced
1 tbsp (15 ml) sea salt
½ cup (125 ml) flat-leaf parsley, finely chopped
freshly ground black pepper
2 large crusty French loaves, halved horizontally
Instructions
- In a large frying pan, heat ¼ cup (60 ml) olive oil over medium heat. Add pancetta and sauté for 1 minute. Gradually add ground meat and cook just until browned, breaking up any large pieces with a fork, about 5 minutes. Remove meat with a slotted spoon to a fine-meshed sieve to drain any excess fat.
- In a very large Dutch oven, heat remaining olive oil over medium-high. Add garlic and sauté until golden, about 3 minutes. Add onion, carrots and celery and cook until onion is translucent. Stir in drained meat, tomatoes, wine, crushed red pepper, nutmeg, parsley and half the oregano and rosemary. Stir and bring to a simmer. Add Parmesan rind and brown sugar and season to taste. Simmer slowly over low heat, uncovered, about 1½ hours, stirring occasionally to prevent bottom from sticking and burning.
- In a large saucepan, bring 24 cups (6 L) water with 1 tbsp (15 ml) salt to a boil over high heat. Add pasta and stir well. Cover until it returns to a boil. Uncover and boil just until pasta is al dente.
- Reserve ¾ cup (175 ml) cooking water and thoroughly drain pasta. Add pasta to sauce and mix well, adding a bit of the reserved water if needed to evenly coat pasta. Cover and cook 1 minute. Season with remaining spices, to taste and serve immediately with freshly grated Parmesan.
- To make GRILLED GARLIC BREAD: Preheat grill. Heat butter in a small saucepan with garlic and salt over medium heat, stirring until melted. Cool slightly and stir in chopped parsley and black pepper to taste. Brush sides of bread with half the garlic butter. Grill bread cut sides down, about 2 minutes. Flip and brush with remaining garlic butter. Grill until golden, about 2 to 3 more minutes. Slice and serve.
Drink Pairings
BISON POT PIES
Ingredients
Serves 6
⅓ cup (75 ml) all-purpose flour
salt and freshly ground pepper, to taste
2½ lbs (1.1 kg) boneless bison chuck, cut into 2-in (5 cm) cubes
4 strips thick-cut bacon, cut into ½-in (1.25 cm) pieces
2 tbsp (30 ml) grapeseed oil
1 cup (250 ml) chopped yellow onion
1 large carrot, peeled and chopped
½ cup (125 ml) chopped celery
4 garlic cloves, minced
2½ cups (625 ml) dry red wine
2½ cups (625 ml) low sodium beef stock
¼ cup (60 ml) tomato paste
2 bay leaves
1 tsp (5 ml) fresh thyme
½ cup (125 ml) chopped Italian parsley leaves
1 lb (500 g) ready rolled puff pastry
1 large egg, beaten
Instructions
- In a large bowl, whisk together flour with a generous couple of pinches of salt and pepper. Add bison and toss to coat.
- Place bacon in a large pot or cast-iron Dutch oven over medium heat. Cook, stirring often, until crisp, about 8 to 10 minutes. Transfer to a paper towel-lined plate and set aside.
- Add oil to pot bacon was cooked in and warm over mediumhigh heat. Shake any excess flour from bison. Working in batches, sear bison until browned. Transfer to a clean bowl and set aside.
- In same pot, add onions, carrots, celery and garlic. Cook, stirring occasionally, until vegetables have softened, about 5 minutes. Add wine, scraping up any brown bits from bottom of pot with a wooden spoon, and bring to a boil. Stir in stock, tomato paste, bay leaves, thyme, reserved bacon and bison. Reduce heat to low, cover and simmer for 1½ hours, stirring occasionally. Uncover pot and continue to cook stew for one more hour, stirring occasionally, until bison is tender. Remove pot from heat, stir in parsley and season to taste with extra salt and pepper.
- While bison stew is cooking, preheat oven to 400 F (200 C).
- Place puff pastry on a lightly floured work surface. Using round cookie cutters or a sharp knife, cut six circles of puff pastry slightly larger than tops of large ramekins or small baking dishes pot pies will be served in. Transfer to two parchment-lined baking trays and lightly brush tops with beaten egg. Bake until pastry is puffed up and golden brown, about 20 minutes.
- Divide hot bison stew between ramekins or small baking dishes. Top each with a disk of puff pastry and serve.
Drink Pairings
VENISON WITH RED-EYE GRAVY
Ingredients
Serves 4
2 lbs (1 kg) venison
salt and freshly ground pepper, to taste
1½ tsp (7 ml) grapeseed oil
2 tbsp (30 ml) unsalted butter, divided
2 sprigs fresh thyme
6 oz (180 g) thick-cut country ham, diced
¾ cup (175 ml) strong black coffee
¾ cup (175 ml) low-sodium chicken stock
2 tsp (10 ml) brown sugar
4 cups (1 L) mixed baby winter greens
1 tsp (5 ml) white wine vinegar
1 tsp (5 ml) hazelnut oil
1 tbsp (15 ml) finely chopped chives, to garnish
Instructions
- Preheat oven to 450 F (230 C). Generously season venison with salt and pepper. Set aside at room temperature while oven preheats.
- Heat oil in a cast-iron skillet over medium-high heat. Add venison and sear, browning on all sides, about 5 minutes total. Add 1 tbsp (15 ml) butter along with thyme, allowing butter to melt. Baste venison with butter before transferring skillet to oven. Roast venison until a meat thermometer registers 125 F (52 C), about 7 to 10 minutes. Transfer venison to a cutting board and allow to rest while preparing red-eye gravy.
- Place same skillet used to cook venison over medium-high heat. Discard thyme sprigs and add ham, sautéing until it starts to brown, about 2 to 3 minutes. Transfer ham to a plate. Pour coffee into skillet and, using a wooden spoon, scrape up any brown bits. Stir in stock and sugar and cook at a simmer, stirring occasionally, until reduced to about a ½ cup (125 ml). Remove skillet from heat and whisk in remaining 1 tbsp (15 ml) butter before stirring in reserved ham.
- Just before serving, place greens in a large bowl. Season with salt and pepper to taste, then drizzle with white wine vinegar and hazelnut oil. Toss to combine.
- Slice venison into ½-in (1.25 cm) slices and transfer to serving plates. Pour some red-eye gravy over top and garnish with chives. Place some salad alongside venison and serve.
Drink Pairings
OSSO BUCCO SERVED WITH BUTTERNUT SQUASH RISOTTO
Ingredients
Serves 4
OSSO BUCCO:
4 veal shanks, cut 1½ to 2-in (3.75 to 5 cm) thick
salt and freshly ground pepper, to taste
½ cup (125 ml) all-purpose flour, for dredging
¼ cup (60 ml) vegetable oil
3 tbsp (45 ml) olive oil
1 leek, white part only, rinsed and finely chopped
2 garlic cloves, minced
3 medium carrots, peeled, trimmed and cut into ¼-in (0.5 cm) dice
2 celery ribs, trimmed and cut into ¼-in (0.5 cm) dice
1 small red onion, cut into ¼-in (0.5 cm) dice
1 cup (250 ml) crushed canned Italian plum tomatoes
½ tsp (2 ml) fresh lemon zest
2 cups (500 ml) dry white wine
2 cups (500 ml) veal or chicken stock
1 rosemary sprig
1 tsp (5 ml) chopped fresh thyme leaves
1 tsp (5 ml) chopped fresh sage leaves
1 tsp (5 ml) chopped fresh oregano
GREMOLATA:
1 lemon
¼ cup (60 ml) finely chopped flat leaf parsley
3 garlic cloves, finely chopped
1 tsp (5 ml) olive oil
BUTTERNUT SQUASH RISOTTO:
½ cup (125 ml) unsalted butter, divided
2 tbsp (30 ml) olive oil
1 medium onion, peeled and finely sliced
2 shallots, finely chopped
1 small butternut squash, peeled, seeded and cut into 1-in (2.5 cm) dice, about 2 to 3 cups (500 to 750 ml)
6 cups (1.5 L) chicken stock
1 lb (500 g) Italian Arborio or Carnaroli rice
freshly ground pepper, to taste
⅓ cup (75 ml) freshly grated Parmesan
sifted cocoa, for garnish
Instructions
- Preheat oven to 350 F (180 C).
- Season veal with salt and pepper. Spread flour on a plate and dredge shanks, shaking off excess flour.
- In a heavy-bottomed ovenproof casserole or Dutch oven, heat vegetable oil over medium heat. Add shanks and cook until lightly browned on both sides, turning once. Transfer to a plate. Remove casserole from heat and carefully clean out.
- Add olive oil to casserole and heat over medium heat. Add leek, garlic, carrots, celery and red onion. Cook until vegetables start to soften, about 3 minutes. Stir in tomatoes, lemon zest, white wine, stock and herbs. Add shanks and bring to a simmer. Cover and bake about 2½ hours or until meat is fork-tender and falling off the bone. Season to taste. Garnish with Gremolata.
- To make GREMOLATA: Using a vegetable peeler, remove peel in long strips from lemon. Mince peel into small bowl.
- Mix in parsley, garlic and olive oil. Cover and refrigerate.
- To make BUTTERNUT SQUASH RISOTTO: In a large, heavy-bottomed saucepan, melt half the butter along with olive oil. Add sliced onions and shallots to saucepan and gently sauté for 10 minutes, stirring occasionally, until they start to soften. Add squash and stir. Cover and cook for 5 minutes, or until squash is soft and breakable.
- In a large saucepan, bring stock to a rolling boil, then reduce heat to a low simmer.
- Add rice to onion-and-squash mixture and stir to mix. Add a ladle or two of simmering stock to rice and stir. As soon as rice has absorbed stock, add more, repeating with a little hot stock, as it absorbs. Rice is done when it is al dente, with a bit of bite in centre of grain. Risotto should be thick, but slightly soupy.
- Remove from heat and immediately stir in remaining butter, freshly ground pepper and Parmesan. Transfer to warm serving dishes and garnish with sifted cocoa. Serve immediately.
Drink Pairings
WIENER SCHNITZEL WITH BRAISED RED CABBAGE
Ingredients
Serves 4
1 tsp (5 ml) salt
½ tsp (2 ml) freshly ground pepper
¼ tsp (1 ml) ground nutmeg
1 cup (250 ml) all-purpose flour
2 large eggs, beaten
2 tbsp (30 ml) water
2 cups (500 ml) dry bread crumbs
4 veal (or pork) cutlets, about 5 oz (140 g ) each, pounded very thin
vegetable or canola oil, for frying
lemon wedges, for garnish
BRAISED RED CABBAGE:
1 tbsp (15 ml) vegetable or canola oil
½ head red cabbage, finely shredded
3 tbsp (45 ml) cider vinegar
1 tbsp (15 ml) red wine vinegar
2 tsp (10 ml) sugar
¼ tsp (1 ml) ground cloves
¼ tsp (1 ml) cinnamon
Instructions
- Mix spices with flour and place in a shallow dish. Beat eggs and water and place in a second dish. Place bread crumbs in a third shallow dish.
- Pat cutlets dry. Dredge each cutlet in flour, then egg wash and finally in bread crumbs, coating the cutlets well. Transfer coated cutlets to a platter.
- In a straight-sided skillet, heat ¼ cup (60 ml) vegetable oil over medium-high heat. Carefully transfer the coated cutlets to the hot oil to fry. Cook about 2 minutes each side, or until golden brown and puffy and crisp. Drain cutlets on a paper towel-lined baking sheet.
- Serve on warm plates with braised red cabbage and garnish with lemon wedges.
- To make BRAISED RED CABBAGE: Heat oil in a large saucepan. Add cabbage and sauté until coated. Stir in remaining ingredients. Simmer, covered, 20 minutes or longer, stirring occasionally until tender.
Drink Pairings
TOURTIÈRE TARTLETS WITH DRIED CHERRY SAUCE
Ingredients
Serves 24 tartlets or 1 large deep-dish tourtiere
PASTRY:
5 cups (1¼ L) all-purpose flour
1 cup (250 ml) vegetable shortening
1 cup (250 ml) lard
1 tsp (5 ml) salt
ice water
FILLING:
¼ cup (60 ml) olive oil
1 lb (500 g) ground wild boar
1 lb (500 g) ground venison
2 yellow onions, finely chopped
6 to 8 garlic cloves, minced
4 cups (1 L) cleaned, sliced wild mushrooms
2 celery stalks, finely chopped
2 carrots, peeled and finely chopped
2 cups (500 ml) beef stock
1 tsp (5 ml) dried thyme
½ tsp (2 ml) ground cloves
½ tsp (2 ml) ground cinnamon
salt and freshly ground pepper
¾ cup (175 ml) fresh bread crumbs
½ cup (125 ml) chopped flat-leaf parsley
DRIED CHERRY SAUCE:
2 cups (500 ml) beef stock
2 oz (60 g) dried cherries, coarsely chopped
⅓ cup (75 ml) balsamic vinegar
Instructions
- To make PASTRY: Combine flour and salt in a large bowl. Using a fork, work in shortening and lard until crumbly. Add enough ice water to form dough. Knead gently and form into a ball. Divide into 2 discs and wrap with plastic wrap. Refrigerate for at least 30 minutes.
- To make FILLING: Heat oil in a large heavy Dutch oven or frying pan over medium-high heat and cook boar and venison, breaking up meat to mix, until no longer pink. Add onion, garlic, mushrooms, celery and carrot. Sauté for 10 minutes or until soft and golden brown. Add beef stock and spices. Cover and simmer on low for about 30 minutes or until almost no liquid remains and meat is tender. Stir often. Season with salt and pepper. Add bread crumbs and parsley and stir to combine. Let cool.
- Preheat oven to 425F (220C). Roll out 1 disc of pastry on floured work surface to 1⁄4-in (0.5 cm) thickness. Using 5-in (12 cm) round cookie cutter, cut out 12 circles and press rounds into muffin tins. Repeat with second disc of dough. Gather up remaining dough and shape into a ball. Set aside. Fill shells with cooled meat mixture.
- Roll out remaining pastry to 1⁄4-in (0.5 cm) thickness. Using a 21⁄2-in (6 cm) round cookie cutter, cut out 24 rounds for top of tartlets. Place rounds on top of filling in tart shells. Place tarts on a baking sheet. Bake for 25 minutes or until golden brown.
- While tartlets bake, prepare DRIED CHERRY SAUCE: Combine sauce ingredients in a small saucepan. Cook over medium heat, simmering gently, until reduced by about half. Set aside and keep warm until ready to serve.
Drink Pairings
PAPPARDELLE WITH WILD BOAR RAGU
Ingredients
Serves 4 to 6 as an appetizer
3 tbsp (45 ml) lard or olive oil
1 large onion, finely chopped
5 garlic cloves, minced
2 medium carrots, peeled, finely chopped
2 celery stalks, finely chopped
2 lbs (1 kg) lean ground wild boar, or shoulder, cut into 1-in (2.5 cm) pieces
1 cup (250 ml) dry red wine
2 cups (500 ml) pureéd tomatoes
2 cups (500 ml) water
2 dried chili peppers, crushed
1 cinnamon stick
4 whole cloves
3 sun-dried tomatoes, in oil, drained, coarsely chopped
1 tsp (5 ml) anchovy paste (optional)
½ cup (125 ml) chopped basil
½ cup (125 ml) chopped flat-leaf parsley
1 tsp (5 ml) dried oregano
salt and freshly ground black pepper
1 lb (500 g) dried pappardelle pasta
freshly grated Parmesan, for garnish
Instructions
- Heat lard or oil in a heavy-bottomed Dutch oven or casserole over medium heat. Add onion, garlic, carrots and celery. Cook, stirring frequently until vegetables are soft, 6 to 7 minutes.
- Increase heat to medium-high, add boar meat and brown, separating meat with a fork. Add wine and cook, stirring occasionally until wine reduces by half. Add remaining ingredients except for pasta and Parmesan. Season to taste. Bring to a boil, then reduce heat to low and simmer with lid slightly ajar. Stir occasionally, simmer for 2 hours until sauce is thick and shoulder meat has fallen apart. Remove cinnamon stick.
- Cook pasta according to package directions or until al dente. Drain well, reserving 1 cup (250 ml) pasta water. Toss pasta with meat sauce adding some reserved pasta water until desired consistency. Serve with grated Parmesan.