Put 3 eggs into a small saucepan with water. Bring the water to a boil, then cook for 10 minutes.

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.

Form small meatballs with your hands, about 1 inch in diameter (2.5 centimetres). Set them aside on a plate or clean surface.

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.

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.

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.

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

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.

The hard-boiled eggs will have cooled down by now. Peel the shells from the eggs and roughly chop into small pieces.

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.

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

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

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

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

When the characteristic crust forms on the surface, remove from the oven. Let cool for a few minutes, slice and enjoy!