To make the mutton keema:
Heat oil in a pan. Once hot, add the bay leaves, crushed cloves and cumin seeds.
Then add the mince along with the salt and garam masala. Mix well and cook on a medium heat for 7-8 minutes or until the mince has changed colour and is completely cooked.
Remove the cooked mince from the pan with a slotted spoon, draining the oil as much as possible - we will be cooking the masala in this oil.
Reheat the oil in the pan and add the diced onions as well as the garlic. If you feel like the pan is a looking a little dry, you can add a little more oil.
Add 1/2 tsp salt to the pan and cook on a medium heat for 6-7 minutes. Once you see the paste has turned light golden in colour add 3-4 tbsp water and continue to cook for 7-8 minutes on a low/medium heat until deep golden. If it ever catches, add a splash of water or a little more oil.
Now add the pasata and tomato puree as well as the chillies. Cook for a minute then reduce the heat.
At this point add the remaining salt and the sugar as well as all of the dry spices. Cook for 30 seconds or so. When you see the oil separate from the masala, add the cooked keema and add about 30ml water (you can also use the pasta water if you are cooking simultaneously). Place a lid on the pan and cook for 5-6 minutes.