Preheat the oven to 170°C.
Mix chopped garlic and rosemary in a bowl.
Make incisions in the pork and stuff them with the garlic and rosemary mixture.
Place the pork bone-side down in a roasting tin containing the white wine.
Rub the skin with olive oil, season, and roast for two hours.
Baste the meat occasionally with juices and splashes of water to prevent burning.
Rest the cooked pork in a warm place for 20 minutes before carving.
Slice the meat into 2.5cm thick portions and keep warm on a plate.
Boil the roasting tin juices, scraping the residue, and pour into a jug.
Fry garlic and sage in olive oil until the garlic is golden.
Add the beans, passata, tomato purée, and sugar to the pan.
Simmer the bean mixture gently for 20 minutes and adjust seasoning before serving.