Season meat with salt, pepper, and crushed red pepper, then bake at 425 degrees Fahrenheit for 12 to 15 minutes until dark brown colour.
Sauté on olive oil onion, carrots, celery and garlic until thoroughly cooked.
Deglaze vegetables with red wine and add meat, thyme leaves, bay leaves and water.
Braise at 375 degrees Fahrenheit for 30 minutes; adding water is needed.
Once the meat is fork-tender and sauce is hearty in flavour, add mascarpone cheese and discard thyme stems and bay leaves.
Rest sauce for at least 20 minutes before serving and add salt and pepper to taste.
Toss 2 cups of sauce and meat into 8 ounces of cooked rigatoni pasta and add Parmesan cheese to taste with a lite sprinkle of chopped fresh Italian parsley.