1Cook linguine in 5-quart Dutch oven as directed on package, omitting salt and oil; drain. Return to pan; cover to keep warm.
2Meanwhile, spray 12-inch skillet with olive oil cooking spray; heat over medium-high heat. Add sausage, beef and onion; cook 2 minutes, stirring to crumble sausage; drain, if necessary. Add mushrooms and rosemary. Cook 5 minutes, stirring occasionally, until sausage and beef are thoroughly cooked.
3Stir in tomatoes. Reduce heat; simmer uncovered 3 minutes. Stir in milk, pepper and salt; cook 2 minutes longer.
4Add meat sauce to linguine in Dutch oven; toss to coat. Sprinkle individual servings with cheese.