Penne with Sausage

1 1/2 tablespoons butter
2 tablespoons olive oil
1 onion, chopped
1/2 carrot, diced
1 bay leaf
1/3 cup bacon, chopped
1/2 pound spicy hard Italian sausage, bulk sytle
1-14 oz can plum tomatoes
Sea salt and pepper, to taste
1/2 cup beef broth
1 pound Penne
1 tablespoon fresh marjoram, chopped

Combine butter and oil in a large skillet and cook onion, carrot and bay leaf in butter until onion is soft. Add bacon and sausage and cook until browned. Stir frequently.

Drain half the can of tomatoes and add them to the pan.

Season well with salt and pepper and simmer for 20-30 minutes over a low heat, gradually adding stock as sauce gets thick.

Cook Penne in boiling lightly salted water until just done. Drain.

Add marjoram to the sauce, and toss together with the cooked Penne. Decant to a serving dish and serve.

NOTE: Fresh grated Parmesan or Romano would be good on the side