In a 4- to 5-quart Dutch oven, cook and stir beef, sausage, onion, carrot and garlic over medium-high heat until meat is browned. Drain off fat. Stir in undrained tomatoes in puree, tomato paste, brown sugar, oregano and bay leaf. Bring to boiling; reduce heat. Cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in fresh basil. Remove bay leaf; discard. Set sauce aside.