Farfalle with Minced Meat and Olive Sauce

Peel and finely dice the shallots and garlic. Cut the sun-dried tomatoes into small dice.

Slice the olives thinly and set aside.

Heat olive oil in a pan and briefly sauté the shallots, garlic and sun-dried tomatoes.

Add the mixed minced meat and brown it until crumbly.

Deglaze with the canned tomatoes and let the sauce simmer down for about 12 minutes. Stir in the oregano and thyme.

While the sauce is simmering, cook the farfalle in plenty of salted water according to the package instructions until al dente.

Season the sauce with salt, pepper and a pinch of sugar. Fold in the olives and warm through briefly.

Drain the pasta, let it drain well, and toss with the minced-meat and olive sauce. Plate and serve sprinkled with Parmesan.