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Finely dice the lamb and chicken liver into small cubes (about ⅕ inch).
Slice the pancetta thinly.
In a deep skillet, melt the butter over medium-high heat and cook the meats individually until browned on all sides. Set each aside once browned, and save any residual cooking liquid.
Return all the browned meats to the skillet. Add the smashed garlic cloves, bay leaves, parsley, oregano, and basil.
Stir for about a minute over high heat to let the flavors meld.
Pour the white wine into the skillet and allow it to boil vigorously for 5-7 minutes, reducing the alcohol content.
Lower the heat to medium. Add the beef bouillon (or stock) and bring the mixture to a simmer.
Blend the canned tomatoes and fresh tomatoes in a blender until smooth. Add about ⅔ of this tomato sauce to the ragu mixture.
Reduce heat to low, cover the skillet, and let the ragu simmer for 2.5 hours, checking every 30 minutes. Add water if necessary to keep the meat submerged.
After 1.5 hours, taste and adjust the tomato sauce to your preference. You may add more if desired.
After 2.5 hours, stir in half of the grated parmesan and let the ragu simmer for another 5 minutes.
Add the heavy cream and continue simmering uncovered for 20-25 minutes to thicken.
Toss the finished ragu with your favorite al dente pasta. Garnish with the remaining parmesan and serve hot.