Add 1 Tablespoon EVOO to large heavy saucepan or Dutch oven, sauté pancetta until crisp. Using slotted spoon remove and set aside. Without washing dutch oven, add 2 T butter, garlic, carrots, celery, onion, 1/2 the salt & pepper to pan drippings and sauté until soft, remove from saucepan, set aside. Add remaining 1 T EVOO to pan, add meats & remaining salt & pepper, breaking apart, stirring frequently until the meat looks fully cooked, about 30 minutes. Remove meat from pot, do not wash the pot, add the tomato paste and heat to medium high, stirring often until paste begins to darken (about 3 minutes), add wine and allow the liquid to reduce by half. Add the broth, whole tomatoes, oregano & basil, stirring to break apart the tomatoes. Sprinkle the sugar and stir well. Heat to boiling, add meat, sautéed vegetables, pancetta, reduce to low and simmer slowly, uncovered, stirring occasionally for 2 hours. Stir in the heavy cream, continue simmering for another 2 hours. Do not adjust seasoning until fully cooked as the flavors take time to develop.