In a large heavy pot, heat the oil over medium-high heat. Add the pancetta and saute, stirring often, until the fat is rendered and the pancetta is light brown and crispy, 2 minutes. Season the boar with the Essence, and add to the pan. Cook, stirring, until browned on all sides, 7 to 10 minutes. Add the onions, celery, carrots, and mushrooms and cook, stirring often, until very soft and starting to caramelize, 10 to 12 minutes. Add the garlic and cook, stirring, for 1 minute.
Deglaze the pan with the white wine and reduce until nearly evaporated, 3 to 4 minutes. Add the diced tomatoes, tomato paste, chicken stock, salt, pepper, sage and thyme and bring to a boil. Reduce the heat to medium-low, cover, and simmer, stirring occasionally, until the meat is very tender and the sauce is thick and fragrant, about 1 1/2 hours. Remove from the heat and stir in the cream. Adjust the seasoning, to taste, and cover to keep warm while preparing the pasta.
Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, 10 to 12 minutes. Drain in a colander and place in a large serving bowl. Pour the ragu over top the pasta, sprinkle with the parsley and grated cheese, and serve immediately.
Yield: 6 servings