Vacation In Your Kitchen #2-Spaghetti Bolognese from Royal Caribbean Cruise Line
- ashleybittenbender
- Sep 2, 2021
- 3 min read
It's been roughly one month since I took my first cruise ever and most of my thoughts since have been about how I want to get back on a ship and set sail again. Seeing as that isn't the most realistic, I have decided to bring one of the highlights of cruising into my townhome-the food!
During my time on Allure of the Seas with Royal Caribbean, I was blessed to have met Matt Hochberg, the creator and all around great guy behind the Royal Caribbean Blog. After a brief greeting and conversation, I could understand why Matt is so respected and trusted around the cruising world. Due to this instant trust, I was catching up on all the blogging I have missed and I came across the recipe for Spaghetti Bolognese that is served in the main dining room. On the last night of my cruise, one of my coworkers, Brock, ordered this meal and it looked heavenly. Needless to say his empty plate spoke volumes of how good it was. So after visually feasting on this dish and finding a trusty recipe, here is the latest edition of Vacation In Your Kitchen.
Matt went through the trouble of condensing the recipe for us as the original recipe, also given on the Royal Caribbean Blog, is written to feed a whole ship (literally). But let me warn you, this recipe still made A LARGE portion, like I'm talking leftovers for a few days large. So my advice, if you're only cooking for two, is to cut the recipe above in half. It is very hearty and the red wine is the main star in the sauce . We had all these ingredients in some form from our local Aldi, but as always you can easily find them wherever you like to buy your ingredients from.
This recipe did not require any fancy equipment-just a skillet and a pot. Although, if you don't want your sauce to be as chunky as ours appears, I would recommend putting it into a food processor, such as a Ninja blender, to dice up the ingredients even more. I liked the crunch of the celery and the meatiness of the ground beef, but it is all about personal preference. I will mention, that the version on the ship had meaty chunks as seen here, but did not have as chunky of vegetables as my sauce had.
We ate this for dinner, paired with a side Cesar salad and some of the remaining red wine (can't beat that). If I were to make this recipe again, I would cut the recipe in half as it was too much food for just two people and I would be curious to see if that would help with the sauce not being as runny as it was above. Overall, this was an easy recipe to make and was a fun way to elevate a simple dish such as Spaghetti Bolognese.
Thank you to the Royal Caribbean Blog for the recipe. This is my go to website for all things Royal Caribbean as I personally know that Matt is respected and trusted. If we do more RCCL recipes they will be from this blog!
You can see a full cooking tutorial on my Instagram: BookItWithBitt. Want to see us make one of your favorite vacation recipes? Message me on Insta or email me at ashley.bittenbender@mei-travel.com with the recipe and your personal story to this recipe and I will try my best to recreate it!
Travel Adventurously,
Xoxo,
Book It with Bitt
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