• Vegetarian Genovese Sauce, glass jar with cream label, Quintosapore, Umbria
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Quintosapore UMBRIA

Vegetarian Genovese Sauce

Vegetarian Genovese Sauce

$20.00
$20.00
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Onions, red wine, two days of patience. No meat, no shortcut.

Genovese is the great Neapolitan onion sauce, a slow beef ragu that traces back to fifteenth century Naples and to a cook nicknamed 'o Genovese. This is the version without the beef, and it loses nothing.

The onions are harvested, peeled and sliced thin by hand, then cooked for close to two days until they break down completely and turn sweet, dark and almost savoury enough to pass for meat. Red wine and a little orange liqueur go in along the way.

Two days, not two hours. There is no way to speed this up, which is why almost nobody sells it ready made.

Onions from the farm. Grown, pulled and cut at Città della Pieve before they ever reach a pan.

WHY YOU'LL LOVE IT

  • A classic Neapolitan sauce, made without meat
  • Onions sliced by hand and cooked for nearly two days
  • Deep and sweet, the way long-cooked onion goes
  • Grown and cooked on the same farm
  • Ready in the time it takes to boil pasta

HOW TO ENJOY IT

  • Warmed and tossed with ziti, rigatoni or gnocchi
  • Finished with grated pecorino, as they do in Naples
  • Spooned over polenta or a baked potato
  • As the base of a vegetarian lasagne

SPECIFICATIONS

  • Producer: Quintosapore, Città della Pieve, Umbria
  • Origin: Umbria, Italy
  • Ingredients: Onions, extra virgin olive oil, red wine, orange liqueur, sea salt, black pepper
  • Allergens: None declared. Contains sulphites from wine.
  • Net weight: 320 g (11.3 oz)
  • Storage: Cool, dry place. Refrigerate after opening.

🌿 Hand-harvested | 🌱 Seed to jar | 🇮🇹 Made in Italy

Made by Quintosapore. Imported and curated by Terra Sacra.

Educational information only. Not intended as medical advice.

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Frequently Asked Questions

Are these ready to use, or do I need to cook them first?
Ready to heat — not to cook from scratch. Warm the sauce in a pan, add freshly drained pasta with a cup of the cooking water saved, finish everything together for 60 seconds with a drizzle of extra virgin olive oil. The pasta finishes cooking in the sauce. The starchy water does the binding. No long simmering needed — that would just drive off the flavor that was already built correctly at the source.
What is Piennolo del Vesuvio — and why does it matter?
Piennolo del Vesuvio DOP is an heirloom cherry tomato grown on the volcanic slopes of Vesuvius. Thick skin, very low water content, exceptional sugar-acid balance, and minerals from volcanic soil that no other growing region can replicate. Traditionally harvested in August and stored in hanging clusters through winter, slowly drying and concentrating as they go. In a sauce, Piennolo is immediately recognizable — brighter, more structured, more complex. This is the kind of tomato that makes you understand why Italian cooks talk about tomato varieties the way wine people talk about terroir.
What actually separates a great Italian sauce from a mediocre one?
The ingredients list. A great sauce has three or four items: tomatoes, olive oil, salt, a herb. That's it. Added sugar means the tomatoes weren't good enough. Starch thickeners, citric acid, or stabilizers mean the same thing. When a sauce also names the tomato variety on the label, you're looking at a producer confident enough in their raw material to stake their identity on it.
How long does an opened jar keep?
4–5 days, sealed, in the fridge. No preservatives means these behave like freshly cooked tomato sauce — not like something engineered for a six-month pantry life. Reheat gently in a pan. That's it.

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