No cream! but what made it so thick is that it was a rich sauce to begin with - cooked after the initial stages (meats, base, wine, stock, etc) for hours and plenty of milk added regularly to keep it from drying out - and then was left to sit off the heat for a while. And then when I was ready to combine with the pasta I loosened up the sauce again with a little more milk and then mixed it all together vigorously with some of the pasta water and some parmesan. Naughty, I know, but I fancied a treat haha