1 to 2 beef shanks
1 lg. can crushed tomatoes
Carrots, as desired
Celery, as desired
Onions, whole, as desired
Potatoes, as desired
Salt and pepper to taste
Beef bouillon, if needed
Bow-tie pasta

Place beef shanks in more than enough water for the amount of soup you wish to yield. Bring to a rolling boil, skimming off residue until no more skimming is needed. Add tomatoes, salt and pepper, carrots, celery and onions. Simmer 2 hours. Add potatoes last. Vegetables and beef may be cut into bite sized pieces for soup or removed after soup is done and made into a "stew" by adding some broth (not too much, you don't want it soupy) and served along with the soup. Prepare bow-tie pasta and add to broth. Serve with grated Parmesan cheese.