Meatballs in Red Wine Sauce over Pasta 

Total time: 30 minutes
    Think Boeuf Bourguignon without the time and effort.

 Ingredients:

• 1 1/4 cup pasta, bite size
• The Meatballs
• 10oz (300gr) ground beef
• 2 tbs dried bread crumbs
• 1 egg
• 2 tbs red wine
• 1 tbs ketchup
• 1/4 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried thyme
• The Sauce
• 1 onion
• 2 cloves garlic
• 1 tsp paprika
• 1 cup (8oz, 240ml) red wine
• 1/4 cup (2oz, 60ml) beef stock
• 2 tbs tomato paste
• 1 tbs olive oil
• 1 tbs cornstarch (corn flour, maizena) dissolved in 2 tbs water

 Instructions:

• Cook pasta according to package directions. Drain
• Meatballs: In large bowl lightly beat the egg with a fork.
• Add remaining ingredients, except beef, and mix well. 
• Add beef and mix well, (use your hands and knead like bread dough).
•  Form into meatballs, about 1" (2.5cm) in diameter.
• Sauce: Chop onion, mince garlic.
• In large skillet heat the oil over medium heat. Add the paprika and sauté for 1 - 2 minutes.
•  Add the onion, garlic and sauté for 5 minutes.
• Add the wine, stock, tomato and bring to a simmer.
• Add the meatballs, being careful that they don't touch. Cover and continue to simmer until meatballs are done, stirring and turning the meatballs once or twice, about 15 minutes.
• Add dissolved cornstarch and stir until thickened.
• To serve: Put pasta in large serving bowl, spoon meatballs over and serve.