Note: measurements are approximate. Every Italian has their own sauce recipe and this is mine, but I never measure. Rather, aside from the liquid ingredients, I add enough of each ingredient to cover the top of the sauce, then stir it in. This makes a lot of sauce, so I would recommend making a smaller batch to test your tastes. The sauce freezes very well, at least a month.

In a large stock pot, add enough oil to cover by about 1/2in. (~1/2c.). Add garlic and oregano and turn the heat to medium. Starting cold will infuse the oil. Cook until garlic just begins to brown.

Add tomato sauce and tomatoes, a can at a time, stirring frequently.

Add basil, parsley, bay leaves, and onion powder. Stir well.

Add Sangria and sugar. Note: this is a fruitier Marinara. For a sauce with more bite, cut wine in half and omit sugar.

Add cheese and cheese rind. Simmer sauce uncovered for at least one hour.

After simmering, season to taste with salt and pepper. If not using cheese rind, more salt will be needed.