Jens “Improved” Chicken Liver Ragu

Ingredients

• 1/2 cup dried porcini mushrooms + 1 cup boiling hot water
• 3 tablespoons extra virgin olive oil, divided
• 3 ounces pancetta, finely chopped
• 1 cup roughly chopped onion
• 1/2 cup roughly chopped carrot
• Kosher salt
• 8 ounces chicken livers, trimmed and finely chopped
• 1 tablespoon double-concentrated tomato paste
• 1 ounce Italian (red/sweet) vermouth
• 1 ounce dry red wine
• 6 whole peeled San Marzano tomatoes (fresh or canned, about 1 cup)
• 4 large fresh sage leaves, chiffonade (about 1 tablespoon)
• 1/2 cup cup freshly grated Parmagiano Reggiano, plus additional for serving

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