Western Spaghetti

My mom has been making this as long as I can remember. It is easy, can be eaten right away but it is better if stands for a day or two.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 -2  tablespoon  oil or 1 -2  tablespoon  cooking spray
• 1  small yellow onion, diced
• 1  green pepper, diced (optional)
• 1  stalk celery, chopped (optional)
• 1 -1 1⁄2 lb ground beef or 1 -1 1⁄2 lb ground turkey
• 1 (32 ounce) can  vegetable juice (V-8 is best)
• 1 (15 ounce) can tomato sauce
• 1 (15 ounce) can diced tomatoes
• 1  lb spaghetti, your favorite style (I prefer angel hair, it cooks faster)
• 1 (8 ounce) jar  sliced Spanish olives (the green ones)
•  salt and pepper
• 2  cups cheddar cheese, shredded

Directions

1. In a dutch oven coat bottom with oil or cooking spray. Saute onion, green pepper, and celery. Add ground meat and continue cooking until brown. Drain fat.
2. Add vegetable juice, tomato sauce, and tomatoes. You substitute your favorite spaghetti sauce for the tomato sauce and tomatoes, but the vegetable juice is key.
3. Bring mixture to a boil.
4. Add spaghetti. Cook until spaghetti is al-dente.
5. Add olives, stir to incorporate.
6. In the bottom of serving dishes sprinkle cheese and dish warm stew on top.
7. Good with garlic bread and a salad.
8. Doubles or triples well.