Add Olive Oil (to taste) to a pan over medium-high heat. Once hot, add Yellow Onion (1) and Carrot (1). Cook and occasionally stir for 5 to 10 minutes or until vegetables have softened.
Add Garlic (2 clove) and Ground Beef (500 gram). Break up beef with a spoon and cook while stirring for 5 to 10 minutes, or until beef is browned.
Season beef with salt Salt and Pepper (to taste) and Worcestershire Sauce (2 tablespoon).
Add Tomato Paste (1/4 cup), Canned Diced Tomatoes (400 gram), and Beef Stock (1 cup). Stir together, slightly reduce the heat, and allow to simmer for about 20 minutes or until the mixture has slightly thickened up.
Turn the heat off and set aside, allowing the sauce to cool for about 10 minutes while working on the rest of the meal.
Add Long Grain White Rice (2 cup), Fresh Parsley (2 tablespoon), Cheddar Cheese (2 cup), and lightly beaten Egg (4) to a large mixing bowl. Mix together until combined.
Mix in the cooled bolognese sauce. Transfer the mixture to a large baking dish and top with cheese and parsley.
Preheat the oven to 180 degrees C (350 degrees F).
Place the baking sheet in the oven for about 30 to 35 minutes, or until the bake is golden on top and the entire dish has set.
Remove the dish from the oven and allow it to sit for 10 minutes. This will allow the dish to finish cooking and give it enough time to cool.