Is there anyway to fix it?
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Pegeen is a trusted home cook.
It would help to know more about your sauce... what are the ingredients?
Meanwhile, here's an article on fixing broken sauces
I'd strain out the curdles, but in future use the cream. You need the fat in there to prevent the curdles. If your sauce lacks richness after you strain it, I'd add cream or maybe a little butter or even sour cream depending on your sauce recipe.