Prepare the fettuccine 24 hours before you will need it to make it resistant-starch. If you are not following a Keto or low-carb diet, you can make the fettuccine on the same day as the rest of the meal. Store the fettuccine in the refrigerator until ready to use.
Salt and pepper the chuck roast.
In a pot or skillet, sear the chuck roast in some oil on all sides.
Place in the Instant Pot for 1 hour, depending on the weight of the beef,
When the meat is done, remove the meat and allow to cool slightly.
When the beef is somewhat cooled, shred it.
In an instant pot on the SAUTE setting, saute the carrots and celery on low for five minutes.
Add the sauce ingredients: tomato paste, beef bouillon, crushed tomatoes, thyme and bay leaf.
Add the beef back to the Instant Pot and stir.
Add red wine. Simmer for 3 minutes.
Using the MANUAL setting on the instant pot to pressure cook for 40 minutes.
Serve the beef ragu over the low-carb fettuccine. Garnish with ricotta cheese, parmesan and fresh parsley.