2 c. chopped onion
2 cloves garlic, minced
1 1/2 lb. lean ground beef
4 (8 oz.) cans tomato sauce with mushrooms
1 c. water
2 tsp. salt
1/2 tsp. pepper
1 1/2 tsp. chili powder
1 lb. spaghetti, broken in half, cooked and drained
1/2 c. sliced ripe olives
2 c. shredded cheddar cheese

Cook onion, garlic, and ground beef until lightly browned. Stir in tomato sauce, water and seasonings. Simmer 25 minutes. Stir in olives. Place 1/2 spaghetti in 3 quart casserole. Cover with 1/2 sauce and 1/2 cheese. Repeat layers. Bake at 350 degrees for 30 minutes.