This highly aromatic sauce has a special surprise ingredient of chopped arugula and red wine.
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Over medium heat in a large heavy bottom saucepan, melt the butter together with the oil.
Add the garlic, onion and habanero chili and saute just until softened.
Add the celery and saute for one minute longer.
Add the salt and pepper and stir in.
Transfer mixture to a bowl and set aside.
Using the same pan, cook the meat, breaking it apart into a crumbly texture as you stir, adding the red wine a tablespoon at a time to deglaze the bottom of the pan.
When the meat is cooked through, add the onion mixture back to the meat and mix thoroughly.
Add the sauce and stir in.
Add the parsley, arugula and mushrooms and bring the sauce to a boil, stirring frequently.
Reduce heat and simmer for 10-15 minutes before serving.
Do a taste test and season with salt and pepper to taste.
Serve over pasta with parmesan cheese.