Chop the onions into small pieces. Heat the oil and sweat the onions until translucent. Finely dice the bacon, add it and let it cook.
Cut ham, mortadella and salami into small cubes, add to bacon and cook briefly.
Drain the peppers, cut into strips and add to the sausage with the olives. Fill up with the tomato sauce. Finely chop the garlic, season the sauce with the caraway seeds, garlic, marjoram, salt and pepper. Cover and simmer over medium heat for about 5 minutes.
Chop the parsley and fold in.
Cook the farfalle al dente. Arrange on plates, spread the sauce evenly over it, sprinkle with the Bel Paese and bring to the table.
Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!