You might try this: Take some of the veggies out of the sauce (like
carrots, onions....potatoes, parsnips would work well, too) and buzz them up
in the processor ( add any liquid if necessary) and put them back into the
sauce. It will become thicker and somewhat creamy.

Doug from Massachusetts
> wrote in message
ups.com...
> I am wondering. I would like to make a sauce with chop meat, and I need
> to know
> how to get my meat sauce to a creamy texture with out milk.
>
> Thanks
> Tino
>