Step 1

Heat oil in a large saucepan over medium heat. Cook the bacon for 4-5 minutes until crisp and fat has rendered. Add the onion and leek, and cook, stirring, for 3-4 minutes until softened. Add the garlic and thyme, and cook for a further 1-2 minutes until fragrant.

Step 2

Increase heat to medium-high and add the tomato paste. Cook, stirring, for 1 minute, then add the beef and cook, stirring, for 5-6 minutes until browned. Add Worcestershire sauce, beer and chopped tomato, scraping the bottom of the pan. Bring to a simmer, then reduce heat to medium-low and cook for 30-35 minutes until reduced and thickened.

Step 3

Cook the pasta according to packet instructions. Drain, reserving 1/3 cup (80ml) cooking water. Add reserved cooking water to the beef mixture and stir to loosen. Add the pasta to the pan and toss to combine.

Step 4

Divide pasta among bowls and serve topped with parmesan and parsley.