While the beef sauce cooks, make the white sauce. In a medium saucepan on medium heat, heat the butter until melted. Add the minced garlic clove and cook for one minute. Add the flour, stirring constantly for about two minutes. Add the salt and pepper until the ingredients are combined well. Add the milk gradually and continue stirring until the sauce has a creamy consistency, for about 12 minutes. Add the tablespoon of truffle paste. Remove from heat and add the Romano cheese, stirring the entire time. Let it cool slightly.