1: Put 3 eggs into a small saucepan with water.

Bring the water to a boil, then cook for 10 minutes.

2: To prepare the meatballs, put the mince, breadcrumbs, grated Parmesan, nutmeg and remaining egg into a medium bowl.

Combine the ingredients by hand until you get a uniform mixture.

3: Form small meatballs with your hands, about 1 inch in diameter (2.5 centimetres).

Set them aside on a plate or clean surface.

4: Heat the sunflower oil in a large saucepan until the oil shimmers, then carefully add the meatballs to the pan to avoid splattering.

Cook for 2 to 3 minutes, or until the meatballs take on a golden colour.

5: When the meatballs are fully cooked, use a slotted spoon to remove them from the pan; place on a plate covered with a paper towel to absorb excess grease.

Note: If you prefer baked meatballs, you can bake them in your conventional oven at 180°C for 30 minutes.

6: For the sauce; finely chop the onion.

Pour a drizzle of extra-virgin olive oil in a nonstick frying pan and fry the onion over low heat for about 3 minutes. Add the tomato puree, salt and pepper to taste, and cook for 20 minutes.

7: Meanwhile, cook the pasta in a large pot of boiling salted water, following the cooking time  indicated on the packet (or until the pasta is “al dente”).

Once cooked, drain the pasta in a colander and set aside

8: Fire up your Ooni oven, aiming for 300°C on the stone baking board inside.

You can check the temperature of your oven quickly and easily using an infrared thermometer.

9: The hard-boiled eggs will have cooled down by now.

Peel the shells from the eggs and roughly chop into small pieces.

10: In a large bowl, mix the pasta with the sauce (setting a few spoonfuls of sauce aside to spread on top of the finished dish), soppressata, meatballs and eggs.

11: Spoon a layer of rigatoni into the baking dish, then add a layer of provola, followed by another layer of pasta.

12: Cover the pasta with the remaining sauce and top with a generous sprinkling of Parmesan.

13: Once your oven has reached 300°C, lower the temperature to 250 °C.

14: Place the dish in the oven for 15 minutes, turning occasionally (every five minutes or so) to ensure even cooking.

15: When the characteristic crust forms on the surface, remove from the oven.

Let cool for a few minutes, slice and enjoy!