Heat the olive oil in a pan over medium heat and add the pancetta. Cook for 2-3 minutes, then add the fresh herbs and continue cooking for another 2 minutes. Add the onion, dried mushroom, and red pepper flakes. Cook until the onions are translucent. Add the tomato paste and stir to combine. Stir in the chopped livers, hearts, and gizzards and cook for 4-5 minutes. Pour in the red wine and bring to a boil, cooking until almost all the wine is evaporated. Add the heavy cream and stock, and bring back up to a simmer. Continue cooking over low heat until the sauce begins to thicken. Serve with your favorite pasta or gnocchi.