Cut veal into 24 four-ounces slices. Pound slices to _-inch thickness. Cover each slice with pancetta; sprinkle with parsley. Roll up each veal slice, jelly roll style, enclosing pancetta. Tie rolls at 1½-inch intervals.
Dredge veal rolls lightly in flour. Brown in butter. Transfer to baking pan.
Sauté pancetta, carrots, onion, celery, shallots, basil and marjoram until onion is soft. Stir in stock; pour mixture over veal rolls. Bake in 325°F oven, covered, 45 minutes or until veal is tender.
Remove veal rolls; keep warm. Reduce stock mixture to the consistency of whipping cream; keep hot.
Cut 1 veal roll crosswise into _-inch thick slices. Plate on top of 2 ounces pasta. Top with ¼ cup sauce.