Recipe: In a large, heavy-bottomed saucepan, heat the olive oil and butter and saute the garlic, carrot and onion for 4 minutes. Add the ground meat to the saucepan and stir vigorously for 2 minutes to prevent the sauce being lumpy. Add the crushed tomato and bring to a boil. Reduce the temperature to medium-low. Add the bay leaves and herbs and cook for 30 minutes, stirring every 5 minutes or so. Add some chicken stock or water, if the sauce is becoming too thick. Add the sugar 5 minutes before the sauce is ready and season to taste. The meat sauce will taste even better if you finish it in an earthenware pot in the oven, instead on the stove. Boil the fettuccine according to the package instructions and toss them with as much sauce as you need. Any unused meat sauce can be refrigerated for up to a week or frozen for future use.