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Bring a salted water to boil in a large pot and cook pasta according to package instructions; drain.
Heat olive oil in a large skillet over medium high heat. Add ground beef, season with salt and pepper and cook until browned, about 3-5 minutes; drain excess fat. Put the beef on a plate or bowl and set aside.
Add onion to the skillet, and cook, stirring frequently, until translucent, about 2-3 minutes (add in a bit of olive oil, if needed while cooking). Stir in garlic and dried herb combo until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Gradually whisk in beef stock and tomato sauce. Bring to a boil; reduce heat and simmer, stirring occasionally, until reduced and slightly thickened, about 6-8 minutes.
Stir in pasta, beef and heavy cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in cheese; let it melt as you stir.
Serve immediately - sprinkle more oregano and black pepper on top for serving.