Meat Sauce Pasta

For 2 servings, use 200 g spaghetti, 200 g ground beef, 0.5 onion, 3 garlic cloves, 200 ml tomato sauce, 1 tablespoon tomato paste, 2 tablespoons olive oil, 0.5 teaspoon salt, 0.25 teaspoon black pepper, 20 g Parmesan, and 3 basil leaves. Finely dice the onion and mince the garlic. Bring a large pot of water to a strong boil and salt it so the spaghetti seasons while cooking. Heat the olive oil in a wide pan over medium heat. Cook the onion for about 3 minutes until translucent, then add the garlic and stir only until fragrant. Add the ground beef, raise the heat to high, and spread the meat across the pan. Cook for about 5 minutes, letting moisture escape and browned areas develop. Stir in the tomato sauce and tomato paste until no concentrated lumps remain. Lower the heat and simmer for at least 15 minutes, stirring occasionally so the thickening sauce does not scorch. Cook the spaghetti 1 minute less than its package time and reserve a cup of pasta water. Season the sauce with salt and pepper, transfer the pasta into the pan, and toss over medium-low heat for 1 to 2 minutes. Add pasta water only as needed, then finish with Parmesan and basil.