Prepare the broth with chicken (actually hen) meat, onion, celery, parsley and carrots and, in another pot, the tomato sauce with ragout.
After that, roast bacon and crumbled sausage in a large saucepan. Drain the chicory from the water, squeeze well with your hands, shred it, salt and let it flavor in the onions and herbs lightly fried in oil. Add to the vegetable the meat sauce and, if necessary, some ladles of broth. Shortly before serving, beat the eggs, join grated `Pecorino' cheese, some spoonful of cold water and pour the mixture onto the chicory. Finally add the hot broth and serve.