In a large pot or Dutch oven, heat a few tablespoons of olive oil. Add the meat in batches and brown well. Remove from the pot and set aside.
In the same pot, add the onion, carrot, celery and fresh herbs. Cook for 10 minutes, stirring occassionally, until they are golden brown and starting to soften. Add the garlic and cook for another 30 seconds.
Add the meat back into the pot with the stock, tomatoes, sugar, salt and pepper.
Partially cover with a lid and reduce the heat. Allow to simmer for 45-60 minutes, stirring occassionally, until the sauce is rich and slightly reduced. Stir in the cream and cook for another 10-15 minutes.