extra virgin olive oil • cloves garlic, finely chopped • pancetta or bacon, coarsely chopped • 14-ounce cans Italian yomatoes, chopped with juice • chopped flat-leaf parsley • short dried pasta, such as penne or casareccia • fresh mozzarella cheese, such as bocconcini (about 4), cut into small cubes • ricotta • freshly grated parmesan cheese, plus 3 tablespoons extra, for the top • thick slice Italian-type bread, crusts removed • milk • minced veal •