Creamy Rabbit Bolognese

This cozy pasta is a bright and creamy twist on a white Bolognese, with no tomato products in sight. Instead, fragrant rosemary, salty bacon, and a robust soffritto of leeks, fennel, carrot, and celery anchor a sauce that feels right at home on your table all year round (but especially, I might argue, during Easter).

If rabbit legs are a bridge too far for you, swap in skin-on, bone-in whole chicken legs instead. (Rabbit tastes a lot like dark meat poultry.) Sear the legs skin side down in the pot (rather than on both sides), then transfer to a plate and proceed with the recipe as written.