Shape ground beef into a large patty in bottom of skillet. Brown 5 minute or
until beads of moisture appear on top; Cut into quarters and turn. Brown 5
minutes more. Remove beef from skillet. Sauté onion and garlic in skillet 5
minutes or until soft. Drain tomatoes, reserve liquid. Brown tomatoes in same
skillet 5 minutes. This is an Italian sauce trick that mellows the flavor of the
tomatoes. Return crumbled beef to skillet with liquid form canned tomatoes,
Italian herbs, salt, pepper; simmer, stirring occasionally 10 minutes or until
sauce thickens. Cook farfalle following label directions. Drain and put on large
heated platter. Spoon sauce over top and sprinkle with grated Parmesan cheese.
Mix lightly at the table.
Source: My Old Recipes