I'd go for a simple red - Valpolicella would do.
It's robust enough to handle the red meat, without overpowering the white meat. It's an easy-drinking table wine for pizza and pasta after all.
And it's pretty cheap
If you want to go half a step upmarket we'll have a Chianti of course.
But if we're going to stick to red meat, ideally I'd like it served tapas-style (I admot, I like offal, so you can leave those dishes to me) in which case I'd like a good Rijoca.
Right, now that's sorted - who's satueing my 'roo kidneys?