As you can see I've changed this week's "Midweek Meals" to "Weekend Meals." This recipe, while delicious, takes up a goodly amount of time and so after a long day, this isn't the quick meal to prepare for yourself. After acquiring "The Paley's Place Coobook," I was instantly drawn to this recipe and had to make it immediately. So that's what I did Sunday afternoon - all of Sunday afternoon.

After a hard week at work, I like to reward myself with a meal exactly like this one, hearty and unique. This recipe has become an absolute must - the pork shoulder is divine and the robust blend of cinnamon, ground fennel, allspice and ginger made this dish unlike anything I've ever tasted before. If fall could taste like something, it would taste like this dish.

Adapted from the cookbook: The Paley's Place Cookbook by Vitaly Paley and Kimberly Paley with Robert Reynolds

• 1 pkg. of Tagliatelle pasta
• 1 1/2 pounds ground pork shoulder
• 1 teaspoon paprika
• 1 teaspoon ground fennel seed
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 pound fresh or frozen porcini mushrooms, cleaned and cut into large chunks
• 1 onion, finely diced
• 3 cloves garlic, finely minced
• 1 cup red wine
• 1 (14-ounce) can good-quality crushed tomatoes, with the juice
• 2 cups Chicken Stock
• 2 tablespoons unsalted butter
• 1/4 cup grated Parmesan cheese, plus more for garnish
• 2 tablespoons Persillade for garnish (see recipe below)

To make sauce, in a large bowl, add the pork, paprika, fennel seed, cinnamon, ginger, allspice, red pepper flakes, salt, and pepper. Mix well until evenly combined. Set aside.

In a 6-quart soup pot, heat the olive oil over medium heat. Add the mushrooms and cook, stirring, until soft, about 5 minutes. Add the onion and garlic and cook until translucent, another 5 minutes. With your hands, break up the pork mixture into uneven, bite-sized pieces and stir into the pot. Saute, stirring, until the pork develops some golden color, about 10 minutes.

Add the wine and reduce until it has all been absorbed, about 10 minutes. Stir in the tomatoes and continue to simmer for another 10 minutes. Add the stock, bring the mixture to a simmer, and cook, stirring frequently, for an additional 10 minutes.

If serving right away, keep the sauce hot while the pasta cooks. If not, cool down immediately in an ice-water bath and refrigerate up to 1 day.

To serve, bring a large pot of salted water to a boil over high heat. Gently shake off excess flour from the pasta and slip it into the water. Cook until al dente, 3 to 4 minutes. When done to your liking, drain the pasta well in a colander and transfer to a large serving bowl. Add the sauce to the pasta, then the butter and Parmesan. Toss to coat, sprinkle with persillade and serve. Serves 4-6.

Persillade

• 1 bunch Italian parsley, leaves only
• 3 large cloves of garlic

Finely chop the parsley on a cutting board, then gather it to one side of the board. Finely chop the garlic. Mix them together and chop some more until well incorporated. Transfer the mixture to a small container, cover tightly, and refrigerate until ready to use.

Adapted from the cookbook: The Paley's Place Cookbook by Vitaly Paley and Kimberly Paley with Robert Reynolds