In a large pot of salted boiling water, cook the pasta according to package instructions until al dente. Drain and set aside.

In a large skillet over medium heat, add olive oil. Add the diced onion and sauté until translucent, about 3-4 minutes.

Add the minced garlic and ground beef, breaking it up with a spoon. Cook until browned and no pink remains. Drain excess fat if necessary.

Stir in the oregano, basil, salt, and pepper into the beef mixture. Cook for an additional minute to release the flavors.

Pour in the beef broth and heavy cream. Bring to a simmer, stirring frequently. Allow it to simmer for about 5 minutes until the sauce thickens slightly.

Add the cooked pasta to the skillet with the beef sauce. Stir until the pasta is well coated. If using, fold in the frozen peas.

Stir in the shredded cheddar cheese until melted and well incorporated. Taste and adjust seasonings as necessary.

Remove from heat and serve hot.