Put the onion and olive oil in a wide, deep saucepan and gently cook the onion, with the lid on for about 5 minutes – until the onion is softened but not brown. Stir occasionally.
When the onions are ready, turn up the heat and add the mushrooms - fry for 2 minutes, then add the peppers and fry for a further 1 minute.
Turn the heat right down again and add the Quorn mince, crumbled stock cube, oregano and seasoning. Fry for 1 minute, stirring continuously and then add the tinned tomatoes. Bring to the boil and then turn right down to a simmer.
Cook your spaghetti according to the packet instructions / your preferences, and when the spaghetti is done the sauce will be too.
Divide the spaghetti between four plates and serve the sauce in the middle. Scatter over the grated cheese and dig in!
Suitable for freezing (Bolognese sauce only - not the pasta).Nutrition information is approximate and meant as a guideline only.