Heat the oil in a saucepan and fry the onion, carrot, celery and garlic gently for 5 minutes. Add the mushrooms and fry for 2-3 minutes more.
Add the tomatoes, tomato purée, red wine, dried herbs, tomato ketchup and vegetable stock. Cover and simmer gently for a further 8-10 minutes.
Stir in the Quorn mince and continue to cook over a low heat. Season to taste.
While the mince is simmering, cook the spaghetti as per pack instructions, then drain.
Spoon the bolognese sauce over the cooked spaghetti, and serve sprinkled with some basil leaves and vegetarian Italian hard cheese shavings.
* For more information on whether ingredients are suitable for vegetarians, always check the food packaging and nutrition labels.