1 c milk
1 c cream
1 c grated romano
1 T each thyme, rosemary, basil, oregano, and tarragon
2 cloves garlic
1/4 c flour
1/4 c olive oil
2 c meat of your choice (cooked, if necessary) chopped fine (optional)
Peel and crush the garlic. Saute in oil until just beginning to
soften. Add flour, and cook on low heat until bubbly. Remove from
heat and let cool to room temperature. Mix in cream a little at
a time, keeping a smooth consistency, then milk, cheese, and spices.
Cook on LOW heat until thickened, stirring constantly. Add meat
and serve over pasta.