more about my sauce

[Thomas]

You shall have to make a decision here. The Tabasco throws me off.

If the Tabasco is light (similar in strength to ground black pepper) then perhaps the heavy cream is the theme. If so, try Chardonnay--dry, medium acidity-- or maybe Pinot Blanc (Bianco for Italian). If the Tabasco is strong, then you might need a wine with lots of fruitiness or maybe a touch of sweetness--Riesling.

Then again, you have this meat sauce to muck it up. What kind of meat? How much liquid in the meat sauce and what kind of liquid?

Seems you have a number of taste sensations going on in this dish.