Peel a 4cm piece of rind from the lemon. Juice the lemon and reserve.

Heat the butter and half the oil in a stock pot over medium-high heat. Add bacon, onion and carrot and celery. Cook, stirring occasionally, for 5-8 minutes until vegetables are soft and translucent. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the tomato paste and sugar. Cook, stirring, for 3 minutes. Transfer to a large heatproof bowl.

Heat remaining oil in the pot over medium-high heat. Add the mince and press flat with the back of a spoon, do not break the mince up. Cook for 5-8 minutes until browned. Turn over and cook for 5-8 minutes or until browned. Now break up the mince with a wooden spoon. Transfer to the bowl with the vegetable mixture.

Increase heat to high. Add wine and bring to a simmer. Simmer for 5 minutes or until reduced by half. Return mince mixture to pot. Add diced tomato and stock. Cover and bring to the boil. Uncover and reduce the heat to very low. Add the parmesan rind, Worcestershire, bay leaves, lemon rind and half the juice lemon. Season well with salt. Cook, covered, stirring occasionally, for 4 hours or until the sauce is a glossy dark red. Season with salt and remaining lemon juice. Remove and discard the parmesan rinds and bay leaves.

Divide the pasta and bolognaise among serving bowls. Top with grated parmesan to serve.