For the sauce

1. Drizzle and melt 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter starts to sizzle and foam. Immediately add the mushrooms and toss to coat in the fat. Season with flaky kosher salt and black pepper. Arrange the mushrooms in an even layer and let them caramelize for about 5 or 6 minutes. Flip them over and let them caramelize on the other side, an additional 5 minutes or so. Remove them from the skillet when you’re happy with their color.
2. Return the skillet back to medium-heat. Add in the remaining olive oil and butter. Place the diced onions in the skillet, season with flaky kosher salt and black pepper and cook until softened — about 5 minutes. When the onions are softened, add the ground beef and break it up into small pieces with your spatula. While the meat is still pink, season with the dried oregano, herbs de provence (if using), crushed red pepper flakes, granulated garlic, granulated onion, black pepper, and flaky kosher salt. Continue to cook and break up the the ground beef until all of the liquid has evaporated and there’s some color in the bottom of the skillet. This will take about 8 minutes or so. When the liquid has evaporated and all thats left is a bit of natural beef fat, add the sliced garlic. Saute and soften the garlic for about 3 minutes. Add the fresh thyme and cook for 30 seconds. 
3. Add in the tomato paste and anchovy paste and mix thoroughly. Let the tomato paste cook for about 5 minutes or until you see a good amount of color on the bottom of the skillet. Deglaze the browned bits with the wine and scrape up all that flavor vigorously. Pour in the drained diced tomatoes and crushed tomatoes. Thoroughly mix everything together, reduce the heat to low and cover. Let the sauce simmer for 15 minutes. Check on it, making sure nothing is sticking — if it is, just scrape it all up. Cover and let simmer an additional 15 minutes over low heat. Now, check it out again and this time season it with more granulated garlic, granulated onion, and flaky kosher salt if needed. Do not add any sweeteners. The more the tomatoes cook down, the more concentrated in sweetness they will become. Pour in the balsamic vinegar and mix in. Add the basil pesto and stir to incorporate. Cover and let everything simmer for an additional 10 minutes over low heat. Give it a taste and adjust as needed. When it’s perfect, turn the heat off and add the pecorino cheese, fresh basil and fresh parsley.
4. Cover and keep warm while you prepare the shirataki noodles. 

For the Shirataki Noodles

1. In a large non-stick skillet over high heat, add the rinsed shirataki noodles to the hot dry skillet. Toss them around until they are no longer wet and are beginning to cling to the bottom of the skillet, about 5-10 minutes. Season them with a little salt if you want. When the noodles are completely dry, serve them with the sauce. Garnish with more pecorino cheese, basil, and parsley.

Enjoy!