Italian Style Pot Roast Soup
3 to 4 pound chuck roast with bone cut into pieces
1 pound box of Acini De Pepe (Very small pasta)
8 carrots peeled and cut into chunks
2 large yellow onions sliced
5 stalks of celery cut into pieces
3 or 4 or five cloves of garlic chopped
2 15oz can of dices tomatoes
1 15oz can of tomato sauce
1 tsp of salt
1 tsp of black pepper
1/2 tsp of crushed red pepper flakes
6 quarts of water
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 parmesan cheese.