Meat Balls in Sugo Di Carne

1 lb. ground beef
2 T olive oil
2 T flour
½ c finely chopped mushrooms
¼ c finely chopped onions
2 T tomato paste
1 c beef broth
1 t salt
1/4 t black pepper

By hand, roll beef in 15 balls, about 1 inch diameter. In cast iron or other heavy skillet, heat olive oil over medium heat. Dust meat balls with flour and brown in the hot oil on all sides, about 5 mins. Remove meat balls an d drain off most of fat. Add mushrooms and onion to pan, saute 2-3 mins. Mix tomato paste and broth and add to skillet. Season with salt and pepper and mix well. Put meat balls back in skillet and simmer gently 15 mins. Keep hot until ready to serve with fettuccini.