Heat a pan and add olive oil. Add onion, garlic, carrot, and rosemary, and sauté for 10 minutes.

Add ground beef and cook for about 4 minutes, breaking it up so it doesn't clump.

Add canned tomato sauce, cherry tomatoes, oregano, basil, and the bouillon cube. Stir well. Once it boils, reduce the heat, cover, and simmer for 45 minutes.

After the sauce has been cooking for about 30 minutes, start boiling the spaghetti. To cook the spaghetti, bring water with 1 tablespoon of salt to a boil, then add the spaghetti. Cook for 8-9 minutes for al dente, or 10-11 minutes for softer pasta. Turn off the heat, drain the spaghetti, and rinse with cold water.

Place the spaghetti on a plate, sprinkle with grated Parmesan cheese, pour the sauce over it, sprinkle another layer of cheese on top, and enjoy!