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Beef Soup Italiano

3 to 4 lbs. beef shank cross cuts
2 tbsp. cooking fat
1 can (28 oz.)tomatoes
6 c. water
1 lg. onion, chopped
1 cloves garlic, minced
2 tbsp. brown sugar
2 tbsp. cider vinegar
1 tbsp. chili powder
1 tbsp. salt
1 tsp. oregano leaves
1 tsp. basil leaves
1/2 tsp. dry mustard
1/8 tsp. pepper
4 oz. shell macaroni
1 green pepper, cut in strips


Brown meat in cooking fat in Dutch oven. Pour off drippings. Break up tomatoes and drain, reserve tomato pieces. Add water, tomato liquid, onion, garlic, brown sugar, vinegar, chili powder, salt, oregano, basil, dry mustard, and pepper to meat. Cover tightly and simmer 2 1/2 hours or until meat is tender. Add macaroni, green pepper and reserved tomatoes and continue cooking, covered, 15 to 20 minutes. Serves 8.


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