Fry the finely chopped onions gently in hot oil. As soon as they start to brown, add the skinned and seeded tomato, the thyme, bay leaf, garlic and chopped parsley. Cook over a high heat, then turn down to cook gently. Add the beef, diced large, salt, pepper and nutmeg. Cover. Cook gently over a very low heat for 2 hours. 10 minutes before serving, add the olives. But taste them before. If they are very salty, soak them in warm first. Serve with large buttered macaroni.
