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

Saut 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.