I love the mums of TikTok and follow many of them. From mums who clean to mums who love cooking and feeding their families to that one mum who sings 90s nu-metal anthems on her baby's musical toys (if you know, you know), they are all a wealth of knowledge and a great comfort watch.

One in particular, Rebecca, otherwise known as - or the 'bish, bash, bosh' lady - dishes out dinner every evening and posts it on TikTok. The simple format and the various food requests of her children have gained her more than 623,000 followers and millions of likes on her videos. And I love her videos; I never skip a single one - I have been there through her issues and recently, where she has been serving her partner's meals (known to TikTok as Big Simon) in ever-increasingly absurd plates.

But there is one meal in particular her family loves and one she gets requests for the recipe the most; her cheeseburger pasta.

The delicious-looking hearty dish is said to have the flavours of a classic burger, using mince, garlic and paprika.

My family also love and this looked like a good twist on a kind of bolognese that they would love, so I was keen to give it a go.

Rebecca's cheeseburger pasta has a deliciously rich sauce and I loved the flavour, but there is one thing I would change.

In Rebecca's version of the dish, she cooked the pasta with the meat in a litre of stock - I found this hard as I needed to add more water to make sure the pasta was soft and then meant I had to keep moving it around the pan so felt like it lost a bit of its structure.

However, I only had farfalle pasta (the bows) and I just threw in the whole packet, which is 100g more than Rebecca's recipe. This perhaps contributed to the reason why I had to add more water.

If I were to make it again (which is very likely given how tasty it was) I would cook the pasta separately and crumble a stock cube into the sauce with a little pasta water and let it simmer before adding the cooked pasta and then the cheese.

This was yummy and the leftovers tasted just as good the next day for my lunch.

Ingredients

• 500g of mince


• 400g of dry pasta


• One white onion diced


• Two tbsp of Worcestershire sauce


• Two tbsp of tomato puree


• One tsp of Dijon mustard


• One tsp of garlic powder


• One tsp of onion powder


• Three tsp of paprika


• One tbsp of sweetener


• One litre of stock


• 160g of grated cheese


• Salt and pepper


• Gerkins and garlic bread to serve

Method

Add onion and mince to a pan with a little oil and cook till the meat has browned.

Next, add a little salt and pepper and the onion powder, garlic powder, mustard, Worcestershire sauce, paprika, tomato puree and sweetener. Stir to combine.

Add the dry pasta and mix in before adding the stock, bringing it to a boil, and then turning the heat down to simmer.

Stirring occasionally, cook till the pasta is soft and then add in your cheese and serve, or as Rebecca would say: "Bish, bash, bosh!"