Brown meat, half at a time, in hot oil in a large saucepan. Drain off fat. Return all meat to pan. Stir in undrained tomatoes, the water, wine, and dried rosemary (if using). Bring to boiling; reduce heat.
Cover and simmer about 1 hour or until meat is tender. Uncover and boil gently about 15 minutes more or until mixture is of desired consistency.
Meanwhile, cook pasta according to package directions. Drain. Stir beans and fresh rosemary (if using) into meat mixture; heat through. Toss pasta with 1/3 cup of the Parmesan. Serve meat mixture over pasta mixture. Sprinkle with remaining Parmesan. Makes 4 servings.