Olive Cheese Spaghetti 1 (7 ounce) package thin spaghetti 1 pound ground chuck 1 (6 ounce) can tomato paste 1 (8 ounce) jar stuffed green olives 1/4 pound grated Cheddar cheese 1 medium onion, chopped 1 cup water Sauté onions in small amount of vegetable oil and add ground chuck. Cook until brown, then drain excess fat. Add juice from olives and olive halves. Simmer for a few minutes and add tomato paste. Stir well and mix in grated cheese until melted. Add cooked, drain spaghetti to sauce and mix well. Serves 6.