Bring a large pot of salted water to the boil.
Meanwhile, heat the oil in a large frying pan over medium heat.
Sauté the onion and red pepper for about five to seven minutes or until they begin to soften.
Stir in the garlic and cook for a moment or two.
Stir in the Quorn mince along with 2½ cups of passata (sieved tomatoes) or tomato sauce.
Dissolve the stock cube in the boiling water and add to the sauce.
Add the basil, oregano and pepper, stirring thoroughly.
Bring the mixture almost to the boil and then turn back and simmer for five minutes.
At this point you need to check the texture of the sauce. If you like your sauce very 'sauce-y' you will want to add some more sauce a bit at at time, until it reaches the consistency you like.
Simmer, uncovered while you cook the spaghetti in the boiling salted water according to package directions.
When the spaghetti is cooked, drain it and divide between four warmed plates.
Serve with the Vegetarian Spaghetti Bolognese Sauce and shaved Parmesan.