Heat 1 tablespoon of olive oil in a large skillet over medium heat.

Add the minced pancetta to the skillet and cook, stirring occasionally, until it begins to brown (about 3-5 minutes).

Reduce the heat to low, add another tablespoon of olive oil to the skillet.

Stir in the slivered shallots and torn sage leaves.

Cook for about 1 minute, or until the shallots have softened.

Add the finely chopped chicken livers, capers, and optional chopped anchovy fillets to the skillet.

Stir, adding 3 to 5 more tablespoons of olive oil to ensure the mixture is moist.

Continue to cook, stirring occasionally, until the chicken livers are putty-colored but have not become stiff (about 5-7 minutes).

Stir in most of the red wine, reserving a little to adjust the flavor later if needed.

Bring the mixture to a simmer.

Season generously with freshly cracked black pepper and salt to taste.

Add the lightly bruised bay leaf to the skillet.

Simmer for 5 to 10 minutes, until some of the liquid has cooked down and the mixture is thick enough to hold its shape on a spoon but is not dry.

Remove the skillet from the heat and set aside for 15 to 20 minutes to allow the flavors to meld.

Briefly reheat the mixture before serving, adjusting the olive oil, red wine, and seasonings to taste.

Remove the bay leaf.

Spoon the Tuscan chicken liver sauce over grilled or toasted baguette (not sourdough), soft or grilled polenta, boiled pappardelle, or mashed potatoes.