Put a large pot of water on the stove over medium high heat, and add a few pinches of salt when it comes to a boil.
While the water is coming to a boil, lightly coat a deep skillet with olive oil and cook the chopped onion and garlic over medium heat. Stir until softened, about 5 or 6 minutes. Add the ground veal, breaking into small pieces and cooking until the meat loses its pink color and all its liquid evaporates, about 8 minutes. Add the white wine, raise the heat to medium high and reduce the wine for a few minutes. Add the chicken stock, thyme, rosemary, capers and simmer over medium heat until the liquid is reduced by about half, or 10 minutes more.
While the sauce is simmering, or just waiting for the pasta, add the orecchiette pasta to the boiling water and cook according to directions. Drain the pasta and add to the deep skillet and mix well with the veal sauce over low heat. Add grated Parmigiano cheese, the pad of butter and mix well, stirring until the sauce thickens a bit more. You can garnish with minced fresh parsley if you wish. Serve on plates or bowls.
A simple salad of sliced tomatoes, a sprinkle of chopped red onion or scallion, and a dash of olive and vinegar goes especially well with this dish.