In a large, deep skillet heat the olive oil over medium heat. When the oil is hot, add the onion and sauté for 5 to 6 minutes, until onion begins to soften. Add the beef mince to the skillet and break the meat apart. Cook until no pink remains. Drain excess grease and return to the to heat.
With the heat still on medium, add the garlic, basil, oregano, and salt. Cook for 1 minute, stirring constantly to coat.
Add the tomato paste, beef broth and oxtail soup powder and stir to combine. Bring to a boil and simmer for 15 minutes.
While sauce is simmering, boil the fusilli according to packet instructions. Drain.
Add pasta to the sauce, and stir to combine. Garnish with parsley, if desired, and serve immediately.