Cut the meat into large pieces, about 3x4 cm. Soak the meat in white wine and rosemary, pickle it for 1 hour. Drain the marinade, but leave the rosemary in the meat and dry the meat. On high heat, heat oil in a pan and add meat there. Intensively stir fry it on all sides. The pan should be deep enough to mix well. Bring to a boil 2 liters of water in a saucepan, put tomatoes for 2-3 minutes and get them. Peel the tomatoes and grate them or grind them in a blender. Crush the garlic into the tomatoes, chop the basil finely, add the pitted olives, cut in half and thyme. Pour the sauce into the meat, add salt to taste and simmer for about 40 minutes, until cooked.