Fry the minced meat in plenty of oil (10 tablespoon) in a deep pan until it is evenly gray. Dissolve the 4 stock cubes in a measuring cup with 750 ml of hot water and add to the minced meat. Roughly cut the two onions (approx. 2 cm x 2 cm pieces), wash them in a sieve after cutting (important, we don`t want onion milk in the food!) And put them in the pan with the minced meat. We add the three bay leaves, press the clove of garlic in, rub a quarter of a nutmeg (about 1 heaped teaspoon) into it and season with salt and pepper. Let the whole thing simmer over a medium heat for 40 minutes so that the aroma of the bay leaves can develop nicely. If necessary, add a little water, enough so that the fine tips of the minced meat just stick out of the brew.
After 40 minutes we put the spiral noodles on.
While the noodles are cooking, we bind our hash with a good tablespoon of flour (stirred in cold water until smooth), so that a nice, creamy sauce is created and let it simmer until the noodles are ready.
We drain the finished noodles and put them in a large bowl. We taste the hash again with salt and pepper, pour it completely over the pasta and mix everything together well.
I always serve it in the bowl at the table and everyone can take it themselves. I`ve never cleared anything left in the bowl from the table, but I could have gone back to the kitchen after dinner and made hash for dessert!
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