Empanadas - cooking recipe

Ingredients

4 to 5 Tbsp. oil
2 lb. ground round
1/2 chopped celery
1 large onion, chopped
1 can tomato puree
2 Tbsp. sugar
2 tsp. salt
pepper to taste
2 Tbsp. chili powder
1/4 tsp. Tabasco
1/2 tsp. crushed red pepper
2 bay leaves
6 whole cloves
1/4 tsp. oregano
pinch of nutmeg, marjoram and rosemary

Preparation

Saute onion and celery.
Brown meat.
Add tomato puree and, if necessary, 1 can water.
Add seasonings.
Cook over low heat for about an hour.
Remove cloves and bay leaves.
Cool.
Mixture must not be watery.