It doesn't pay to think about where veal comes from. After all, what did that poor little three-month-old bovine baby ever do to you? But then the veal pasta over at Giuseppe's tastes so heavenly. Those extra-tender nuggets of meat bathed in a light tomato sauce with carrots mixed into al dente spaghetti could turn even the most vehement vegan into a bloodthirsty carnivore. Blame it all on Richard Bock, the Valley restaurateur who has made Giuseppe's into a must for lovers of affordable, high-quality Italian fare. His "day job," so to speak, is as first cellist for the Phoenix Symphony, but his other passion is Italian food, and man, does he kick culinary keister. For less than $20, any peon can eat like Luciano Pavarotti, as Giuseppe's serves primo ravioli, meatballs, gnocchi, baked ziti, lasagna, penne with sausage, prosciutto with melon, and so on. But our preferred platter is the heretofore mentioned veal pasta, which is as good as anything you'll get at Daniel's or Nonni's, and for a very reasonable $11.95. True, Giuseppe's, though quaint, may not have the atmosphere of some other, higher-priced joints. But what you lose in atmosphere, you gain in taste, capisce?