1. Preheat a 5 or 9 quart Dutch oven on the grill at 400°F (200°C) for 15 minutes with 2 tablespoons of olive oil.
2. Brown the ground beef in the Dutch oven. When nearly browned, add diced onion, sliced leek, green and red peppers, mushrooms, and chopped garlic. Cook until vegetables are softened.
3. Separately, cook the chopped bacon in a saucepan or on the grill for 4 to 5 minutes until crisp. Set aside.
4. Stir in tomato paste to the pot, cook for 1 minute.
5. Add Worcestershire sauce, beer, canned tomatoes, thyme leaves, and optional cayenne pepper. Mix well.
6. Incorporate shredded cheese, heavy cream, salt, and pepper. Bring to a simmer.
7. Bake the mixture in the Dutch oven for 30 to 45 minutes.
8. Meanwhile, cook pasta according to package instructions, reserving about 1/3 cup (80 ml) of the pasta water. Drain and set aside.
9. After baking, add reserved pasta water to the beef mixture to adjust sauce consistency.
10. Stir in cooked pasta.
11. In a skillet, melt butter and toast Panko breadcrumbs until golden.
12. Top the pasta mixture with toasted breadcrumbs, cooked bacon, chopped parsley, and sliced jalapeños if desired.
13. Bake for an additional 15 minutes until heated through and combined.
14. Serve warm and enjoy!