Preparation:
Cut the Carrots & Zucchini in long and thin strips, marinate with Olive oil and Herbs, grill each face for a couple of minutes, set aside. Prepare the mince beef like a very thick Bolognaise sauce. Cut the mushrooms in dices, pan-fried and seasoning. In the cake tins place gently the grilled vegetables then fill up with the beef, mushrooms and Parmesan, finish with some pieces of grilled vegetables to cover the top, set aside.
For the 2 sauces:
Cut the bell pepper in dices, pan-fried with some garlic cloves; add the white wine, chicken stock and the cream. Boil for 15 minutes then mix in a food processor. In the same time prepare the Basil sauce, pan-fried chopped onions, add the white wine, chicken stock and the cream plus some chopped fresh Basil, boil the sauce for 5 to 10 minutes.
Get the cake tins and bake for 15 minutes, turn over in the middle of the plates, pour nicely the 2 sauces around it and serve immediately,