In a medium pan, cook the onion in a small amount of oil until softened.
Add the ground beef, breaking it up with a fork.
Cook until its raw red color is gone, then add the wine. Season with salt and add the bay leaf. Lower the heat to a simmer, cover the pan, and cook for 10 minutes.
Fry the potato cubes in the oil until golden and crisp. Transfer to paper towels to drain and salt lightly. Bring a large pot of salted water to boil and cook the pasta.
When the pasta is cooked, drain it in a colander and transfer to a serving dish.
Add the meat mixture and toss to combine.
Sprinkle with a generous amount of minced parsley and then the potatoes and grated cheese. Serve immediately.