Fusilli with minced meat

We send the minced meat to a frying pan heated with vegetable oil.
Fry over high heat, stirring occasionally.
Cut the peeled onion into small cubes.
Add it to the minced meat.
Mix well and fry the onion with minced meat until golden brown.
Add garlic squeezed through a press to the minced meat with onions, salt and mix. Leave on low heat for another half minute.
Pour a little vegetable oil into a clean, dry frying pan, heat it up and pour the paste.
Without leaving the stove, fry over high heat, stirring constantly. The paste should be evenly browned. You can fry it in different ways, as you like - you can lightly brown it, or you can fry it darker, but without fanaticism, if you don't want to get black embers.
After that, pour boiling water over the fried pasta so that the water barely covers it, add bay leaf, salt and constantly stirring, simmer over medium heat, evaporating all the water. Cooking pasta in this way, it is very difficult to digest.
Pasta will swell very quickly, excess water will evaporate, this will mean that the pasta is ready. If the water has evaporated, and the pasta is still a little harsh, then you can add warm boiled water and bring the pasta to readiness, covering it with a lid.
Add the pasta to the pan to the minced meat and be sure to sprinkle with black pepper. The aroma of ground black pepper very harmoniously complements the taste of this dish.
Mix the pasta well with the minced meat.
Serve pasta with minced meat hot.
Bon appetit!