Preheat the oven to 400 degrees F.
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add the onions, carrots and celery. Season with salt and pepper. Cook for 4 to 5 minutes or until the vegetables are soft and clear. Add the garlic and red wine and bring the mixture to a boil. Cook to reduce the mixture by half, about 2 minutes. Add the tomatoes, and season with salt and pepper. Cook for 30 minutes. Combine the tomato paste and water together, then add to the tomato mixture. Add the dried herbs and bring the mixture to a boil over high heat. Reduce the heat to medium-low and cook, stirring occasionally, for 4 hours. Re-season with salt and pepper. Add the basil.
Bring a large pot of salted water to a boil over high heat. Season the veal chops with salt and pepper. Season the flour with Essence. Season the egg wash with Essence. Season the breadcrumbs with Essence. Dredge the veal chops in the flour. Dip each chop in the egg wash, letting the excess drip off. Finally, dredge the chops in the seasoned breadcrumbs, coating completely. Add 1/4 cup of the oil to two large skillets. When the oil is hot, add two chops to each skillet. Pan-fry the chops for 2 to 3 minutes on each side, or until golden. Remove and drain on paper towels. Season with Essence.
Add the pasta to the boiling water and cook until tender, about 8 minutes. Place the chops on a parchment-lined baking sheet and bake for 4 minutes, or until hot. Remove the pasta from the heat and drain. Drizzle the pasta with olive oil. Season the pasta with salt and pepper. Toss the pasta with the Mornay Sauce. To serve, mound the pasta in the center of each plate. Lay the veal chop over the pasta. Spoon the sauce over the veal. Garnish with the grated cheese.
Yield: 4 servings