In a deep pot, heat the olive oil over high heat and add the ground beef. Let the meat brown for about 8 minutes, stirring occasionally.

Make a well in the center of the pot and add a tablespoon of olive oil. Sauté the finely chopped onion, garlic, and carrot in the center for about 3 minutes, ensuring they become well-coated and softened. Once the vegetables are ready, mix them thoroughly with the meat and other ingredients.

Add the tomato paste, spreading it across the bottom of the pot, and let it cook for about 1 minute. Extinguish the mixture with cognac and allow it to evaporate completely.

Add the tomato pulp, sugar, bouillon cube, bay leaves, peppercorns, and hot water. Stir and bring to a boil. Once it boils, cover the pot and let it simmer for 45 minutes.

Near the end of simmering, add salt and freshly ground pepper. Stir well, cover the pot, and let it simmer for an additional 15 minutes.

Remove the pot from the heat to let it cool. Remove the bay leaves, carrot, peppercorns, and garlic.

Boil the spaghetti in salted water for 11 minutes. Drain and return them to the pot, then toss with olive oil or butter.

Plate the spaghetti, top with the meat sauce, sprinkle with freshly ground pepper, and finish with a generous garnish of grated kefalotyri or parmesan.