Add one tablespoon of olive oil to a larget skillet and set over medium heat. Add lean ground to pan and break up into small pieces. Season with salt and pepper. Cook until it turns brown. Remove beef from pan and set aside in a medium bowl.
Add another tablespoon of olive oil and diced onions to the skillet and keep at medium heat. Cook until softened, about 3 minutes. Add minced garlic and Italian seasoning. Stir and let cook for 30 seconds.
Add flour and whisk together with veggies. Cook until light brown, about 1 minute. Slowly whisk in beef broth and then tomato sauce. Bring to a boil and then reduce to a simmer. Cook until slightly thickened, about 6 minutes. Add cream and stir together.
Finally, add the pasta and beef and stir together until combined. Bring mixture to a boil and then turn off. Taste and add more salt, if necessary. Serve.