Finely chop all the vegetables.
Heat the olive oil and 2 tablespoons of butter. Add the ground beef and bacon. Cook over medium-high heat, stirring occasionally, until lightly browned.
Add the chopped vegetables to the meat. Sprinkle in the rosemary, tarragon and thyme. Season with salt and pepper. Cook, uncovered and with occasional stirring, until the vegetables soften.
Pour in the tomato sauce. Stir in the oregano. Taste. Add more salt and pepper, if needed, and sugar to balance the acidity of the tomato sauce. Bring to a gently boil, cover, set the heat to the lowest setting and simmer for 25 to 30 minutes, or until the sauce is chunky.
Stir and scrape the bottom occasionally. Taste the sauce periodically too and adjust the seasonings, as needed. Always remember that layering flavors is very important. Only pretend cooks add seasoning only at the end of the cooking time.
Turn off the heat. Add the remaining 2 tablespoons of butter. Stir until the butter is melted and incorporated.
Toss in the cooked pasta. Serve with grated cheese on top.