Ingredients:

6 lbs Veal Top Round 3000g (pounded, 24 slices)
12 oz pancetta, thinly sliced 375g
¼ cup parsley, finely chopped 60ml
as needed flour
as needed butter
2 oz pancetta, finely diced 60g
1 cup coarsely chopped onions 250g
1 cup coarsely chopped carrots 250g
½ cup coarsely chopped celery 125ml
3 coarsely chopped shallots
1 tablespoon dried basil 15ml
1 tablespoon dried marjoram 15ml
1 ½ quarts beef stock or broth 1500ml
3 lbs angel hair pasta, hot and cooked 1500g

Instructions

Bake in 325ºF (162°C). oven for 45 minutes.Cover veal slices with pancetta sprinkle with parsley.
Roll each slice, jelly roll style, enclosing pancetta.Tie at 1½ inch intervals. (4cm)Roll in the flour.
Brown in butter remove to baking pan.Sauté pancetta, onions, carrots, celery, shallots and herbs until onions are transparent.Pour over veal rolls with stock.Cover and bake until the veal is tender.Remove the veal rolls keep warm.Reduce contents of pan to consistency of whipping cream; keep hot.

For each serving: Cut one veal roll into slices 1/3 inch (1cm) thick and place on 2 ounces (56g) of hot pasta.Spoon sauce (¼ cup) (60ml) over veal and pasta.