Chop the red onion and sear it in a pan until glassy. Then add the meat and cook and stir it until it turns gray.
Add dry spices (bay leaf, celery, oregano, salt, pepper) and pour over the wine and cook until it evaporates. Then add the tomato puree, add a pinch of sugar and cook for at least 30 minutes. Stir if necessary and add a little more water, but make sure that the sauce thickens towards the end of cooking and it is not completely liquid.
During this time, cook the fusilli according to the packaging instructions.
Finally, add chopped parsley to the sauce, taste and, if necessary, add salt and pepper, and then stir in cooked fusilli.Serve hot, add grated hard cheese or other as desired.