Fresh Tomato Beef Ragu

Cook the pasta according to the package directions. Reserve 1 cup cooking liquid, drain the past and return it to the pot. Grate zest of the lemon directly into the pot, then squeeze in the juice (you should have 2 teaspoons zest and 3 tablespoons juice). Drizzle with 1 tablespoon olive oil and toss to combine (adding some of the reserved cooking liquid if the pasta seems dry). While the pasta is cooking, heat the remaining tablespoon oil in a large skillet over medium-high heat. Add the garlic and cook, stirring, until it starts to brown around the edges, about 1 minute. Add the beef, season with 1/2 teaspoon each salt and pepper and cook, breaking it up with a spoon into small pieces, until browned, 4 to 6 minutes. Add the tomato paste and cook, stirring, until the beef starts to get a bit crispy. Add the wine and simmer until it evaporates, 2 to 3 minutes. Serve the beef with pasta, tomatoes, and onion. Sprinkle with Parmesan and basil, if desired.