Your profile shows you live in the UK, so unless you buy your mince from 'posh' butchers rather than a supermarket, then water is already an issue - your meat already has 5% added before you buy it*. It most certainly doesn't want any more. It's quite a task to get rid of what there is.
Actually making British supermarket mince truly fry takes a bit of effort and as much heat as you can get into the pan.
If I'm making anything that starts with meat [chunks or mince], onions & garlic etc, then I start with two pans, not one. A regular saucepan which will be what the final sauce will cook in, and the biggest frying pan you own. You can work them simultaneously, as it takes about the same time for each.
Use a wooden spatula, not a spoon. 50p from any supermarket - when they have them in stock. You want that square[ish] edge to work for you.
As you're getting your onion prepped, but both pans on with a bit of oil, full flame, each according to the pan size, so the saucepan goes on a medium-sized ring, frying pan goes on the largest. As soon as you drop your onions into your oil, drop the heat back to half & give a quick stir every minute. Drop your mince in the other, which should just about be smoking by now. Keep the heat on the frying pan up full.
You'll see it lands in 'stripes', or a less appetising image… worms [unless you've seen that horrible new packaging from Sainsbury's which looks like a single compressed block of goo]. Set the spatula across the stripes so were working across not down the grain, then using the square end, start from the far end, working towards you. Push through it, drag back, push through, drag back. Do this rapidly rather than carefully, it will take maybe 20 or so 'strokes' to work down the length of the pack. Each push will separate off half an inch or so. For a standard supermarket pack you'll probably need to do this twice to cover the width of the block in two passes. The heat of the pan is helping you at this point, as even in a decent non-stick the 'block' will slightly stick to the pan, preventing it skidding around while you work. It will free itself up within a minute, no need to worry.
That's knocked it down to much more manageable chunks. By now the underside will be nicely seared, but the rest raw. As you start to now spread this around the pan, give it a good shuffling about, turning a new raw face down as much as you can.
About now, all the spare water will start to come out of it. You paid for that water & whatever is being washed out of your meat, so we're not going to pour it down the sink, we're going to evaporate it off & keep the rest.
Once it's really starting to boil rather than frying, you can concentrate on breaking up the last few bits that have survived until now.
BTW, don't forget to keep your onions moving every minute or so whilst you're doing this.
Wait until the water is almost evaporated off. Keep it moving a bit but there's no rush at this point - your pan has been cooled to the temperature of boiling water & cannot get any hotter until it's gone. The full flame is to drive the water off as fast as possible. Right as your onions are nearly ready, you can add your garlic. Another stir. Your meat should by now be about dry & you can at last brown it a bit.
Separated, browned & ready to go into your onion/garlic, perfectly sautéed; ready & waiting for your tomatoes & herbs.
btw, that Youtube method is terrible. There's no point at which the meat is ever browned, it's just boiled. Browning - Maillard reaction - is an essential part of the flavour. They also mush it into a paste, which isn't really what you want; there should be a little 'body' or 'grain' remaining in it.
It turns out to be 5% they can add without having to tell you. I always thought it was 10% [detail above changed]. Government guidelines at https://www.gov.uk/guidance/meat-products-sell-them-legally-in-england