Preheat your oven to 350 F degrees.
In a oven-proof Dutch oven such as a braiser, heat 2 tbsp of the olive oil over medium heat. When the oil is sizzling hot, add the beef and brown on all sides, about 5 minutes. Season the beef with salt and pepper to taste. Work in batches if your Dutch oven is not big enough to fit all the meat.
Remove the meat from the Dutch oven and add the remaining 1 tbsp of olive oil.
Add the onion, celery, carrots, Italian seasoning and stir. Cook for about 2 to 3 minutes until the onion softens and becomes translucent, and the veggies soften.
Add the garlic, rosemary, sage and tomato paste. Pour the red wine and beef broth and stir. Stir in crushed tomatoes. Bring to a boil. If adding the cheese rind, add it now, it will kick up the flavor of the sauce. The rind won't melt, it will just sit in your sauce and infuse the sauce with extra umami.
Add the meat back to the Dutch oven, cover with a lid and place in the oven. Cook for 3 hours with the lid on.
20 minutes before the 3 hours are up, cook the fettuccine according to the package instructions. Keep the pasta water.
Transfer the meat from the Dutch oven to a bowl and shred with two forks. The meat should shred easily after being cooked for so long. Remove cheese rind from the Dutch oven and discard.
Add the shredded beef back to the Dutch oven and stir. If the sauce is too thick add some of the pasta water to thin out the sauce a bit. Garnish the sauce with fresh parsley.
Serve over fettuccine with Parmesan cheese.