Heat the butter and oil in a frying pan and cook the onion and carrot with the bay leaf until the onion is tender. Add the chopped beef and sliced salami and cook, stirring often, until brown. Add tomatoes, salt and pepper and cook over low heat for 30 minutes gradually pouring stock. Add salt and pepper and fresh oregano as desired.
Cook the pasta in a large pan of boiling salted water. Drain and transfer to a serving dish. Add the sauce and mix together until blended well.
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