Soak the olives in a bowl of warm water to remove the saltiness. In an ovenproof casserole or Dutch oven heat the oil and brown the meat on all sides. Remove the meat with a slotted spoon and set aside. Add the onions to the saucepan and cook until transparent, about 5 minutes, stirring occasionally. Stir in the tomatoes and garlic and cook until softened, scraping the bottom of the pan with a wooden spoon to release any attached meat particles. Stir in the mushrooms, tomato purÄe, white wine, bouquet garni, sugar, salt and pepper. Cover and simmer for 20-25 minutes. Remove the bouquet garni from the casserole and discard. Return the meat to the casserole. Cover and simmer for about 1 hour. Ten minutes before serving, stir in the olives. Serve sprinkled with the parsley. This dish is often accompanied by fried sausage links or smoked diced bacon.
