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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 RT. 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.
Chris Owens
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1 c milk