In a skillet, melt the butter with the olive oil, and add the mushrooms and onion.

Sauté until slightly softened and browned around the edges.

Add the browned ground beef to the pan, followed by the tomato paste, thyme, rosemary, cayenne, red pepper flakes, and garlic.

Sauté for 3–4 minutes, then reduce heat to medium.

Sprinkle arrowroot powder over meat mixture and stir until thoroughly combined, and then add the beef stock. The sauce will begin to thicken as it comes to a simmer.

Reduce heat and simmer for about 4–5 minutes, then remove from heat and allow to cool.

Stir in the thick coconut cream and Tabasco.

Sprinkle with salt and pepper, and serve over Spaghetti Squash (found in the Bolognese over Spaghetti Squash recipe), or over Fiery Fried “Rice” (see recipe in Chapter 5), or alongside a medley of roasted vegetables.