Italian Style Pot Roast Soup

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 onions, sliced
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 salt
1 teaspoon black pepper
1/2 teaspoon crushed red pepper flakes
6 quarts 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 lots of parmesan cheese.