Total time: 45 minutes

Ingredients:

• Meatballs:
• 12oz (360gr) ground beef
• 2 tbs bread crumbs
• 1 egg
• 1 tbs Dijon-style mustard
• 1 tbs ketchup
• 1 tbs red wine
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp dried basil
• Sauce:
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 tbs olive oil
• 1 tsp paprika
• 1 cup (8oz, 240gr) tomatoes, peeled, chopped
• 1 cup (8oz, 240ml) tomato sauce
• 1/2 cup (4oz, 120ml) red wine
• 1 tsp dried oregano
• 1 tsp dried basil
• 4oz (120gr) linquini

Instructions:

• Cook pasta according to package directions.
• Meatballs:
• In medium bowl lightly beat the egg with a fork.
•  Add remaining ingredients for meatballs, except beef, and mix well.
•  Add beef and mix well.
• Form into meatballs, about 1″ (2.5cm) in diameter. You should have about 16. Set aside.
• Sauce:
• Heat 1 tbs oil in large nonstick skillet.
• Add onions and sauté for 5 minutes.
• Add garlic, paprika and sauté for 5 minutes longer
• Add tomatoes, tomato sauce, wine, herbs and bring to a simmer.
• When simmering, add the meatballs, cover and cook  10 minutes.
• Uncover, gently turn the meatballs, and continue to cook, uncovered, until sauce thickens and meatballs are done, about 10 minutes longer. 
• Spoon over linguine and serve