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 continue to cook over a low heat while you cook the spaghetti as per pack instructions, season to taste.
Drain the spaghetti, spoon the Bolognese sauce over the top and serve, sprinkle with some basil leaves and Parmesan or vegetarian Italian hard cheese shavings.