I got this the The Meatball Shop Cookbook. This goes well on just about anything you want to put it on. My husband has trouble with tomatoes so I made their meatballs recipe to follow and used this and oh my gosh it was wonderful.
In the book they just called for 1/2 of the garlic added and took it out later, I used less chopped it fine and left it in. Place the milk, cream, white wine, garlic half, thyme, and salt in a large saucepan and bring to a boil over medim- high heat, stirring occcasionally so as not to scald the milk. Watch closely so that it does not boil over. When it comes to a boil, immediately reduce heat to low and let simmer slowly for 45 minutes.
In a small bowl combine the butter and flour and mix together with the back of a wooden spoon until it makes a smooth paste. Add paste to the cream sauce and whisk continuously until the paste has completely dissolved and the sauce has thickened. Remove from heat and whisk in pepper and Parmesan. It then says to strain the sauce through a fine-mesh sieve and serve. I didn't I just served it as is and it was fine.