Rigatoni Bolognese Mexicana

Poblano peppers are large and dark green and range from mild to quite spicy.


  • 1 Tbsp. olive oil
  • 1 cup chopped chorizo sausage, removed from casing if desired
  • 1 cup chopped carrot
  • 1 cup finely chopped onion
  • 1/2 cup chopped poblano peppers
  • 1 lb. ground beef
  • 1 cup milk
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 2 tsp. Knorr® Beef flavor Bouillon
  • 1 box (16 oz.) rigatoni pasta or large tube pasta


  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 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.
*Feel free to substitute 1 Knorr Beef flavor Bouillon Cube.

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