2 cloves garlic, minced
1/2 teaspoon salt
1 cup all-purpose flour
3/4 cup slow-cooking water
1 tablespoon white sugar
3 tablespoons hot water, or as needed
Heat oil in a large saucepan over medium heat. Stir in flour and salt; cook and stir to combine. Stir in sugar, water, 1 tablespoon from pan, and heat. When mixture reaches a boil, reduce heat to low and simmer, stirring constantly until mixture thickens, 3 to 5 minutes. Add 1/2 cup water if mixture is too dry.
Separate sauce by adding 1 tablespoon water, 1 tablespoon from pan, and the first 2 tablespoons from pan, then the second 1 tablespoon from pan, then the third 1 tablespoon from pan. Add additional 1 tablespoon from pan and the final 1 tablespoon from pan. Continue to cook, stirring occasionally, until cream is thick and thick enough to coat the back of a metal spoon, 2 minutes.
Meanwhile, place meat mixture into 1 medium saucepan. Cook over medium heat until done. Serve over cool, stuffed pasta.