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In a large pan, heat a drizzle of olive oil over medium heat.
Add the chopped shallot and celery, cooking until softened.
Stir in the rosemary and minced garlic, cooking for another minute until fragrant.
Add the sausage meat to the pan, breaking it up with a spoon, and cook until browned.
Pour in the chicken stock and double cream, stirring to combine.
Let the sauce simmer gently for a few minutes until it thickens slightly.
Season with salt and pepper to taste.
Serve the ragu over cooked pappardelle, garnished with grated Parmesan and a sprinkle of dried breadcrumbs.