4 large carrots (washed and grated)
1 large onion (chopped small)
8 mushrooms (sliced)
2 cloves of garlic (minced)
cup of frozen peas (microwave for one minute)
Worcestershire sauce
bay leaf
herbs de Provence or mixed herbs (fresh would be better if your name is Martha Stewart and you have them all growing in a planter you made in your kiln at the weekend)
fresh basil (chopped)
large jar of pasta sauce
grated Parmesan cheese
2 ounces of Gorgonzola cheese (crumbled)
pasta of choice for 4
olive oil
salt & pepper to taste
2 glasses of red wine (to be sampled by the chef whilst cooking)

Heat oil in large non-stick frying pan. Add onions and sauté until translucent with bay leaf, salt & pepper and mixed herbs. Remove from pan and add carrots, stir and once they start softening up add a couple of dashes of Worcestershire sauce, garlic, peas and mushrooms and carrying on stirring. When soft, add onions back to pan, stir and add pasta sauce (as much as you desire). Stir and simmer until cooked. Cook pasta, drain in serve and replace in saucepan. While still hot add Gorgonzola and stir in and cover. When all is ready, you can serve carrot Bolognese over pasta or mix it all up in one pot (a good method when using pasta shells).

Sprinkle Parmesan on top and throw on basil (shouting "Bam!" is optional). Hopefully, your guests will have brought more wine as your two glasses should be empty by now. Bon Apetit!

The surprise? There's no steak!