Preheat oven to 325ºF.
Heat EVOO in a large Dutch oven over medium-high heat. Season meat with salt and pepper, and brown all over in batches. Remove meat to a plate and add vegetables, garlic and bay to the pot; season with salt and pepper. Cook to soften 5-6 minutes. Stir in tomato paste, cook 1 minute then add wine. Reduce by half then add stock and tomatoes. Break up tomatoes and slide meat back in along with herb bundle. Cover and transfer to oven; cook to tender, 2 1/2 hours.
Remove meat and discard herb bundle. Cover and keep warm simmer sauce to thicken while you cook rigatoni.