Heat the oil in a deep covered ovenproof dutch oven. Add the onion, carrot and celery and fry over high heat for 5 minutes, or until starting to soften. Place the meats in the same pan and fry until browned and any excess liquid has evaporated. Add the garlic and fry for 30 seconds.
Add the tomato paste and stir, then add the passata, tomatoes, stock, herbs, sugar and wine. Season with salt and pepper to taste then bring to a boil, cover and bake for 1 hour.
Stir in the cream and return pot to oven, uncovered and cook for another hour, until tender and reduced.
Serve over pasta—like fettucine, linguine or pappardelle.
Passata, aka “strained tomatoes” can be found by the canned tomatoes in the supermarket. It comes in a paper box. If you can’t find it, use tomato puree.