Soak the porcini mushroom in 2 cups of boiling water for about 30min.

Add the chopped pancetta to a large pan over medium heat and fry until it's golden brown. No need to add any other fat to the pan.

Meanwhile drain the mushrooms, saving the water from soaking, and place them in a food processor. Add the onion and carrot and chop into a rough paste. Add to the pan and cook for about 20 min stirring occasionally.

Set 5-6 pieces of the chicken liver aside for later and add the rest to the food processor. Pulse 1-2 times until you have the meat finely chopped. Be careful not to overdo it. Add the liver to the pan and cook for another five minutes.

Next add the tomato passata, the wine, chicken stock and 1/2 cup of the mushroom water.

Add the sage, thyme and rosemary and season with salt and pepper.

Simmer the sauce over low heat for 20-30 min.

Serve with your favourite kind of pasta and with plenty of parmesan cheese.

In a small pan, just before serving, fry the reserved chicken liever pieces with some salt and pepper. Cut into pieces and serve on top of your pasta. Enjoy!