Rigatoni Bolognese Mexicana

• 1 tablespoon olive oil
• 1 cup chorizo sausage chopped, removed from casing if desired
• 1 pound chorizo sausage
• 1 cup beef
• 1 cup onions
• 1/2 cup poblano peppers
• 1 jar ragu old world style tradit pasta sauc
• 2 teaspoons Knorr(R) Beef Bouillon
• 16 boxes rigatoni 16 oz.or large tube pasta, cooked and drained
• 1 cup milk

1. Heat olive oil in a large saucepan over medium-high heat and cook chorizo, carrots, onions and poblano peppers 5 minutes, or until chorizo is cooked but not browned, stirring frequently. Add ground beef and cook, breaking up into small pieces, about 3 minutes or until cooked, but not browned. Stir in milk and simmer until milk is absorbed, about 10 minutes, stirring occasionally. Stir in pasta sauce and bouillon and simmer until heated through, about 10 minutes. Serve over hot rigatoni. Garnish, if desired, with crumbled queso fresco and chopped cilantro.

olive oil, chorizo sausage, sausage, beef, onions, poblano peppers, world style tradit, knorruae, rigatoni, milk

Taken from www.yummly.com/recipe/Rigatoni-bolognese-mexicana-303467 (may not work)