Mix baking soda and kosher salt with 2 tablespoons of water, then pour over beef. Mix until combined, then set aside
Sprinkle gelatin over chicken stock and set aside
Heat butter on medium high until melted, then add anchovies and stir until the anchovies break apart and melt.
Add carrots, onion, celery, and garlic. Cook until soft, about 10 minutes.
Add tomato paste and stir until it darkens, about a minute.
Add beef, season with salt (1tsp) and pepper. Cook, stirring regularly, until browned.
Add stock mixture, wine, and whole tomatoes (crushing them with your hand as you drop them in).
Close pressure cooker and cook at high pressure for 30 minutes.
Release pressure, then leave uncovered and simmering for 30 minutes.
Stir in remaining cream, salt and pepper to taste, and serve over pasta.