Pasta with mince sauce

Method

1. Finely chop the onion, garlic and parsley. Put a large pan with 4 L of water on to boil for the pasta.
2. In a wide pan over high heat, warm the oil and spread the mince in a thin layer. Let it brown for 3 minutes without stirring, then break it up with the spoon, 6 to 8 minutes in all, until the liquid has evaporated and the meat is loose and browned. Season with 1 teaspoon of salt and the pepper.
3. Lower to medium heat, add the onion and soften for 4 minutes; add the garlic and tomato paste and stir for 1 minute.
4. Add the passata, 200 ml of water and the bay leaf. Bring to the boil and simmer over low heat, half covered, for 15 minutes, stirring now and then. Taste and adjust the salt.
5. When the pasta water boils, add 1 tablespoon of salt and the fusilli and cook 1 minute less than the packet says (about 10 minutes). Keep a cup (240 ml) of the cooking water and drain.
6. Remove the bay leaf, add the pasta to the sauce and toss for 1 minute over low heat, loosening with a little cooking water if the sauce is thick. Scatter with the parsley and serve with the grated cheese at the table.