Prepare the meat sauce. Warm the olive oil in a wide casserole and brown the minced meat. Stir occasionally, so that you seal in the meat juices. Continue for 8 minutes, then add the onion and garlic and leave for 2-3 minutes, until they become translucent. Pour the brandy in and wait for 1-2 minutes for the alcohol to evaporate. Add the tomatoes, sugar, salt, pepper, bay leaf and cinnamon stick. Let the cinnamon give its aroma for 5 minutes and then remove. Put the lid on, turn the heat down and simmer for 20 minutes until the liquid is totally reduced and all flavours have mingled. Prepare the béchamel. Place the milk, corn flour, nutmeg, salt and butter into a deep, thick-based casserole and whisk them very well. Let the sauce thicken for about 10 minutes. Remove from heat and quickly add the egg yolks, one by one, while whisking briskly. Make sure each yolk is incorporated into the sauce before you add the other. Finally add 1 tea cup of grated kefalotiri cheese and whisk again. In the meantime boil the spaghetti and drain them in a colander. Take half and place them in an olive greased, deep baking pan. Pour over a ladleful of béchamel and shake the pan lightly. Pour another ladleful to the minced meat sauce and mix well. Now pour the meat sauce over the spaghetti. Place the remaining spaghetti on top and pour the rest of the béchamel. Shake the pan lightly to make the béchamel top even and sprinkle with the ½tea cup of kefalotiricheese. Place it on the bottom shelf of the preheated oven and bake at 180ºC for 45-50 minutes.