Start by shredding the cheddar and set it aside with the half and half so they reach room temperature.

In a large pan, brown the ground beef over medium heat. When halfway done, add the diced onion and continue cooking until the onions soften.

Drain excess grease from the pan. Stir in minced garlic and cook for an additional minute.

Mix in the salt, Worcestershire sauce, and flour. Stir well and cook for about 3 minutes to remove the raw flour taste.

Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Add the tomato sauce and Italian herbs.

Bring to a gentle boil, then lower the heat and simmer for 15 minutes.

Meanwhile, cook the pasta in salted boiling water according to package instructions, about 7 minutes.

Slowly stir the half and half into the simmering sauce. Gradually sprinkle in the shredded cheddar, stirring until fully melted.

Drain the cooked pasta and fold it into the beef and sauce mixture. Serve immediately.