In a large pot, heat your oil. Toss in the ground beef and break up the meat using a wooden spoon until browned.
Add the onion and sauté a few minutes. Add the garlic and stir for 30 seconds. Season with the italian blend and salt and pepper to taste. Stir in the flour for 30 seconds.
Gradually stir in 2 cups beef broth, a cup at a time. Mix in the tomato sauce a cup at a time while stirring in between. Add in the sugar and your pasta, bring to a boil, lower heat to a simmer and cover the pot. Stir occasionally and cook for roughly 15 minutes. If your mixture gets dry and the pasta isn't cooked yet, add in more broth, a half cup at a time.
Once the pasta is cooked al dente, stir in the heavy cream for a minute to warm through. Taste and adjust seasonings and sugar if needed. Remove the pot from the burner and then mix in the cheese until melted.
Notes
Any medium sized pasta will work here, does not HAVE to be shells.