Market Umbrella is an independent nonprofit 501(c)(3), based in New Orleans, whose mission is to cultivate the power of farmers markets to drive economic and community health in the region. Market Umbrella has operated the Crescent City Farmers Markets (CCFM) since 1995.
November 10 until March 9, Thursday Market is operating within its Winter Hours of 3-6 pm to accommodate the end of Daylight Saving.
White Sand Homestead Farm’s Bolognese
Few foods are as warming to the body and soul as pasta with hearty, homemade sauce! This recipe from White Sand Homestead Farm uses tomato, pork, veggies, and pantry staples to create the chunky, delicious meat sauce we all know and love. We recommend eating bolognese with a noodle that is thick and sturdy enough to hold the sauce–for reference, it is traditionally eaten with tagliatelle. Enjoy this sauce over your favorite market-fresh pasta for a meal that will keep you warm and happy through the rest of winter!
- Olive oil or lard (enough to coat the pan)
- 1 large yellow onion
- 8 garlic cloves, minced
- 1/2 lb of mushrooms (preferably oyster), chopped
- 1 lb ground pork
- 4-5 fresh roma tomatoes, cut into chunks
- 4 oz. can tomato paste
- 16 oz. can crushed tomatoes
- 6 oz. tomato sauce
- 2 carrots, shredded
- 1 stalk celery, cut into 1/8 in. pieces
- 1/2 cup balsamic vinegar
- 1/2 cup chicken stock
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 2 teaspoon red pepper flakes
- 2 bay leaves
- salt and pepper to taste
Heat pan over medium-high heat, then add oil.
Add pork, onion, and garlic to pan and sauté until meat is brown and onions are translucent.
Add tomato chunks, tomato paste, crushed tomatoes, and tomato sauce. Stir in remaining ingredients.
Bring to a boil, then turn down the heat. Let simmer for 1 ½ hours or more.
The Crescent City Farmers Market operates weekly year-round throughout New Orleans. The CCFM hosts 70+ local small farmers, fishers, and food producers, and more than 150,000 shoppers annually.