Chicken Liver and Heart Ragu

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1/2 cup dried porcini mushrooms

1 cup chicken stock 

3 tablespoons olive oil 

4 ounces pancetta, cut into small dice 

1 small carrot, grated or finely diced 

1 onion, chopped 

4 cloves garlic, chopped or grated 

8 ounces chicken livers (6 to 8 livers), cleaned and finely chopped 

2 to 3 ounces chicken hearts (about 4 hearts), finely chopped 

Kosher salt and freshly ground black pepper 

6 to 8 fresh sage leaves, thinly sliced

4 to 5 juniper berries 

2 to 3 sprigs fresh rosemary, stripped and finely chopped 

1 fresh bay leaf 

3 tablespoons tomato paste 

1/2 cup Tuscan red wine 

1/4 cup sweet red vermouth 

One 28-ounce can whole San Marzano tomatoes