Heat the olive oil over medium heat, then add the minced garlic. Allow the garlic to cook until just slightly brown, but be careful not to burn it!
Add the rest of the ingredients, except the bay leaves, to the pot, stirring to combine. Cover and bring to a low boil, then reduce to a simmer.
Add the bay leaves and allow your sauce to simmer for about an hour on super low heat, stirring occasionally. Your sauce is now ready to eat.
To freeze: Allow the sauce to cool at room temperature, then refrigerate overnight before transferring to freezer safe containers. *remove the Parmesan rind and bay leaves before freezing, also, if using glass containers, be sure to leave extra room at the top of the container to prevent cracking.
To reheat, simply allow to thaw, and the heat it to desired temperature in microwave or sauce pan. This marinara will keep in the refrigerator for about a week.