Before you start on the sauce, boil and salt water. Add Barilla Angel Hair pasta and cook until al dente, about 5 minutes. Drain pasta. Add back to pot and toss with some with olive oil so it doesn't stick together. Set aside.
Place flour in a small bowl. Using tongs or a fork, roll 1 meatball in flour so that it is lightly coated. Tap off any excess flour. Repeat with remaining meatballs.
Add butter and olive oil to large saute pan or braising dish and turn heat to medium-high. Once butter has melted and pan is hot, add meatballs (as many that will fit) to the pan so they can brown. About 1.5 minutes per side for a total of 3 minutes. I had to do this in two batches because my pan wasn't big enough. Remove from pan and set aside.
Add wine and tomato paste to the pan. Whisk together and scrape off browned bits from bottom of the pan. Bring to a boil and continue boiling for 5 minutes until it starts thickening. Stir frequently.
Add beef broth. Bring back to a boil and then reduce to a simmer. Simmer for 12 minutes. You may notice that it's not very thick. Don't worry, once you add the meatballs, it will thicken up.
Add meatballs back to sauce. Stir around so they are all coated in sauce. Simmer for a few more minutes to heat up meatballs and thicken sauce. Add salt and pepper to taste.
To serve, place 3 ounces of angel hair pasta in a plate and add three meatballs. Top with some additional sauce. Top with a little Parmesan and fresh parsley. Pour a glass of Clos du Bois Cabernet Sauvignon to enjoy with your meal. It will pair perfectly with this dish since we used it in the sauce!