Marinara Sauce

1: In a dutch oven, heat the oil over medium heat until shimmering.

2: Add onion and sauté for about 5 minutes or until softened.

3: Stir in the garlic and cook until fragrant, about 30 seconds.

4: Add the wine and tomatoes, increase the heat to medium-high, and let the mixture come to a slow boil.

5: Once boiling, add the basil, cheese rind (if using), salt, pepper, crushed red pepper (if using), and baking soda.

6: Boil for a few minutes and then adjust the heat to medium-low and simmer for 1 - 1.5 hours.

7: Stir the sauce every 10-15 minutes, making sure it's not sticking to the bottom of the pan.

8: Rinse one of the empty tomato cans with water, and swirl around to loosen the excess tomato, transfer the water from can to can to rinse.

9: Add this water sparingly to the sauce if it becomes too thick.