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!