In a large dutch oven on low heat bake the bacon until the fat has rendered, about 5 minutes, remove from the pot

Sprinkle the rabbit pieces with salt and pepper from both sides

Add the rabbit to the pan and bake each piece for 5-7 minutes from both sides, remove from the pot

Add the butter to the pot and the mirepoix and cook stirring for 3 minutes, add in the garlic and cook for 1 more minute

Add in the flour and cook while stirring for 1 minute

Add the wine and the chicken stock, tomato paste, honey, mustard, and cook for 2 minutes

Add back in the rabbit, bacon, and thyme and put the lid on

Cook on medium-low for 1 hour

Remove the meat from the pot, remove it from the bones and shred, put it back in

Boil any pasta of our choice and reserve 200 ml of pasta water

Add the pasta water to the sauce and heat until the first bubble

Serve everything with grated Parmigiano, crusty bread, and fresh thyme