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1
In a dutch oven, place the pancetta and cook over medium heat until most of the fat is rendered.
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2
Add the beans, 1 clove garlic, and half of the parsley and cook over medium-high heat, stirring occasionally.
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3
Cook for 5 minutes, until the onion is softened, then add the tomatoes, and salt and pepper, to taste.
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4
In a separate skillet, heat 1/4 cup oil over high heat and add the mushrooms.
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5
Cook over very high heat until they begin to get browned and crisp, then add 1 clove garlic and a pinch of parsley.
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6
Remove from heat and set aside.
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7
In a large bowl, combine the ground veal, pork, grated cheese, egg, salt, and pepper, to taste, and, once they have cooled, the cooked mushrooms.
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8
Mix these ingredients well and divide evenly among the slices of veal, placing a portion in the center of each slice.
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9
Season with salt and pepper, and roll each slice up, securing with butcher's twine.
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10
Dust each roll with flour.
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11
In a separate skillet, heat the remaining olive oil over high heat and add the rolls, working in batches to avoid overcrowding the pan.
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12
Brown the rolls on all sides, then add to the simmering bean and tomato sauce, and simmer for 20 minutes.
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13
Season the sauce with salt and pepper and serve the rolls with sauce drizzled on top.
