12-hour rabbit bolognese

INGREDIENTS

• olive oil
• 3 rashers higher-welfare smoked streaky bacon, roughly chopped
• 2 bay leaves
• 2 sprigs of fresh rosemary
• 1 whole rabbit, skinned, including offal
• 1 bulb garlic, left whole, white skin peeled away
• 2 leeks, washed, topped and tailed
• 2 carrots, washed, topped and tailed
• 2 sticks celery, washed and trimmed
• 2 red onions, skin on, washed
• 20 g dried porcini mushrooms
• 2x400 g tinned chopped tomatoes
• 500 ml light smooth beer/ale
• 2 tablespoons tomato purée
• sea salt
• ground pepper
• 1 whole nutmeg
• ½ lemon
• a few sprigs of fresh thyme
• 500 g dried pasta, optional
• Parmesan or Cheddar cheese, optional
• extra virgin olive oil, optional
• a few sprigs of fresh thyme, optional