Start by preparing a bolognese sauce. Cook the vegetables in a pan with 2 tbsp. oil for 5 minutes then add in the minced meat and cook for further 2 minutes. Add in the tomato concentrate, season with the spices and cook for 1 minute. Pour the red wine and evaporate before adding in the polpa and simmer till sauce thickens. Remove off the heat, toss in the pasta, peas, cheese, hard boiled eggs and raw eggs and mix together well.

Cut the ftira in half horizontally with a sharp serrated knife, flip over and remove any soft bread from insides. Cover the base of the ftira with aluminum foil and place on a baking tray. Fill the hallowed ftira with the prepared pasta mixture, cover with the ftira top and cover completely with aluminum foil. Bake in a hot oven for 20 minutes until pasta is firm. Remove from the oven and uncover, top up with more tomato polpa and the extra 100g grated cheese and bake for a further 10 minutes uncovered until bread is crispy and cheese melted. Serve piping hot garnished with fresh basil leaves.