1 (3 to 4 pound) chuck roast with bone, cut into pieces
1 (16 ounce) box acini
de pepe (very small pasta)
8 carrots, peeled and cut into chunks
2 large yellow
5 stalks celery, cut into pieces
3 -5 cloves garlic, chopped
2 (15 ounce) cans diced tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
Freshly grated parmesan cheese
Place meat, vegetables, garlic tomatoes and tomato sauce in a large pot with
the 6 quarts of water. Season with salt, pepper and red pepper flakes. Bring to
a boil. Reduce heat and simmer for 2 to 3 hours until meat is tender.
Toward the last half hour cook the pasta until al dente. Drain pasta add a little
bit of butter and set aside.
With a slotted spoon remove meat. Trim fat, remove bone and shred the meat. Place
meat back into pot.
Place some pasta in a bowl and ladle in the soup. Top with lots of parmesan cheese.