Hey...Personally I'd go with fresh as possible. I had an outstanding recipe for a pasta dish that used fresh, lightly sauteed ingredients, tomatos, both fresh and sundried, garlic, basil, mushrooms, red onions, 3 different types of olives, shaved parm, choke hearts, eggplant, Olive Oil...a little nice salami. (we also used anchovies) Essentially the end result was similar to an antipasta salad that was tossed with a nice pasta of some sort. I've got it in one of my Australian cookbooks from about 6 years ago. I had an Italian BF from Sicily ..unfortunately I can't find it just now but I'm sure it can be reconstructed.
I think it would make a nice side for chops. Veal is a lovely meat, but I've found it getting hard to come by.
My opera instructor gave me some good ideas about Italian as well. Her husband was Northern Italian and everything she made had garlic in it. (I loved her bacon wrapped shrimp dipped in a light garlic batter and deep fried...fine shaved zucchini lightly sauted in hazelnut butter, lightly steamed cauliflower (with the greens) with vinegrette/balsamic...
There are heaps of ways of tweeking recipes.
I mean, for my basic family fare I'd make a huge messy pan of lasagne or a simple bolognese.
But I think your answer lies somewhere in-between. Also who you're cooking for. Kids, teens, adults...
I'm sure you'll do great.