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1
In small bowl, soak dried mushrooms in hot water until rehydrated, about 30 minutes.
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2
Remove mushrooms from hot water. Strain liquid and reserve. Finely chop mushrooms and set aside.
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3
In a 10 or 12 inch saute pan, combine the olive oil and pancetta over medium low heat until pancetta renders its fat. Add carrot, onion, and garlic. Saute until softened, about 3 minutes. Add tomato sauce, reserved mushroom liquid, oregano, and bay leaf and bring to boil. Add gizzards. Reduce heat and simmer for 30 minutes.
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4
Meanwhile, heat 10 inch skillet over medium high heat. Add olive oil and livers to skillet and brown for 30 seconds without disturbing. Turn livers once or twice; then brown for about 20 seconds longer. Livers will break up a bit in skillet. Remove livers from heat and set aside.
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5
Add liver along with the browned bits in the skillet to tomato mixture and simmer pasta sauce for 5 minutes longer. Season to taste with salt, about 1/2 teaspoon. Season with black pepper.
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6
Meanwhile, bring 6 quarts of water to boil in large pot. Add 2 tablespoons salt. Cook pasta according to directions on package. Drain pasta, reserving a cup of water from pot.
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7
Add pasta to sauce and toss over high heat for 1 minute. Add a few tablespoons of pasta water as needed to loosen the sauce. Divide among four bowls and serve immediately.
