In a large, deep skillet saute diced onions in the olive oil until they begin to soften. Add in the ground beef to the skillet and cook until fully cooked. Drain excess grease.
Add in the garlic, basil, oregano, salt, and flour. Cook for 1 minute, stirring constantly to coat.
Add in the tomato sauce and broth and stir to combine. Bring to a boil and simmer for 15 minutes.
In the meantime, cook Rotini according to pasta directions. Drain.
Add the cream and pasta to the sauce, stirring until combined. Add in the cheddar cheese and stir until melted.
Garnish with parmesan cheese and serve immediately. Serves 6.
