Heat oil in a dutch oven or large pot over medium heat. Add onion and cook for 2-3 minutes until the onion is softened and becomes translucent. Add the garlic and carrots and saute for another 1-2 minutes until the entire mixture is slightly orange.
Add the ground beef and Italian sausage, breaking it up as it cooks. After the fat renders, leave the pan alone and don't stir for 5-8 minutes (depending on how fat your meat is). Wait to allow the fat to cook down almost completely.
Add the wine, stirring and scraping the bottom of the pot. Wait another 5-10 minutes or so to allow the wine to cook down until it's been absorbed into the meat mixture.
Add the water, bouillon cube, pasta sauce, fresh herbs, bay leaves, sugar, and salt and pepper. Cook for 2-3 minutes, or until the bouillon cube dissolves.
Reduce the heat to low. Cover and allow the bolognese to gently simmer for another 45 minutes, stirring occasionally. Add more water if necessary to avoid burning (preferably pasta water).
Serve over your favorite pasta and enjoy!