Heat olive oil in a Dutch oven over medium-high heat. Add beef and cook until browned. Stir in bell pepper, onion, carrots, 1/2 tsp garlic, 1 tsp salt, and 1/4 tsp pepper and cook until done.

Stir in tomato sauce, 1/2 tbsp Worcestershire sauce, 1/2 tbsp brown sugar, 1/4 tsp dry mustard, and 3/4 cups water; stir to combine, bring to a simmer, reduce heat to medium-low and cook, stirring occasionally, until thickened, about 5 minutes.

Add to Pyrex container. Top with 1/4 cup bread crumbs. Then top with 1 cup cheese. Then top with parsley. Freeze

Once ready to eat, thaw overnight. Preheat oven to 350°. Cook in 30 minute increments until temperature reads 165°.