Fresh Tomato Beef Ragu

Directions

1. 1
   Cook the pasta according to the package directions.
2. 2
   Reserve 1 cup cooking liquid, drain the past and return it to the pot.
3. 3
   Grate zest of the lemon directly into the pot, then squeeze in the juice (you should have 2 teaspoons zest and 3 tablespoons juice).
4. 4
   Drizzle with 1 tablespoon olive oil and toss to combine (adding some of the reserved cooking liquid if the pasta seems dry).
5. 5
   While the pasta is cooking, heat the remaining tablespoon oil in a large skillet over medium-high heat.
6. 6
   Add the garlic and cook, stirring, until it starts to brown around the edges, about 1 minute.
7. 7
   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.
8. 8
   Add the tomato paste and cook, stirring, until the beef starts to get a bit crispy.
9. 9
   Add the wine and simmer until it evaporates, 2 to 3 minutes.
10. 10
    Serve the beef with pasta, tomatoes, and onion.
11. 11
    Sprinkle with Parmesan and basil, if desired.