1. Heat olive oil in large skillet over medium-high heat.
2. Add onion, carrot, celery, salt, and pepper and cook until vegetables begin to brown.
3. Add ground beef and cook until no longer raw.
4. Add garlic and tomato paste, cook 1 min more then add wine. Simmer until sauce is mostly reduced (about 10 min).
5. Stir in mustard and beans; bring to a boil.
6. Simmer until sauce is mostly reduced, then add in butter and adjust seasoning.
7. Serve with crumbled goat cheese.

NOTES

* substitute any ground meat for beef

** substitute chickpeas, white beans or black beans for pinto beans

*** substitute any shredded cheese for goat cheese