In a large skillet over medium heat melt the butter with the olive oil until it sizzles and foams. Add the ground beef and Italian sausage and sauté, breaking it up with a wooden spoon. Cook until the meat is no longer pink and most of the liquid has evaporated (about 10 minutes).
Add the diced onion, crushed red pepper flakes, and Herbs de Provence and stir to combine. Sauté for about 5-6 minutes or until onions are softened and translucent. Add garlic and cook for about 30 seconds. Stir in tomato paste and cook until it turns a rusty brown color, about 3 to 5 minutes. Deglaze pan with red wine, scraping the bottom of the pan vigorously to release the oils . Pour in the crushed tomatoes or marinara sauce.
Toss in granulated garlic, granulated onion, dried oregano, and ground mushroom powder. Season the sauce with salt and pepper to taste. Reduce heat to low and simmer for 15-20 minutes. Taste and adjust seasoning as needed.
Meanwhile, rinse the Shirataki noodles in a fine-meshed colander for about a minute. Drain thoroughly. Place a large nonstick skillet over high heat, add the noodles to the dry pan and continuously stir until all of the liquid from the noodles has evaporated. This will allow the noodles to not only taste better, but it totally removes their fishy smell.
Serve the sauce over the noodles, and garnish with fresh basil and Parmigiano Reggiano cheese.