Wild Boar Ragu on Fettuccine

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   ["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.", "2 1/2 tablespoons paprika", "2 tablespoons salt", "2 tablespoons garlic powder", "1 tablespoon black pepper", "1 tablespoon onion powder", "1 tablespoon cayenne pepper", "1 tablespoon dried leaf oregano", "1 tablespoon dried thyme", "Combine all ingredients thoroughly and store in an airtight jar or container.", "Yield: about 2/3 cup", "Recipe from ""New New Orleans Cooking"

* Per serving · 4 servings · Values may vary.