Instructions: Heat a 10 to 12-quart heavy-bottom stainless steel kettle, and add the oil, garlic, onion, celery, and carrot. Saute until the onion is transparent, about 10 to 15 minutes. Add the panchetta and saute 5 more minutes. Add the parsley, chicken stock, white wine, and tomato paste. Bring to a boil and simmer gently, partly covered, for 2 hours. Add the butter, cream, sage, and cheese and simmer gently for 5 minutes. Skim the fat from the top of the sauce. Salt and pepper to taste.

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