I was given a copy of this cookbook recently and decided to make the Sweet & Spicy Sausage Ragu on p. 109. I've never made any of her recipes before, and some of her techniques are a little different than I'm used to, so I decided to follow her steps at least for the first time I made it.
You puree and slowly brown a mixture of onions, celery, fennel, and garlic in olive oil. After about 30 minutes, when you've built up a good amount of fond (or as Anne calls it - crud), you are told to add tomoato paste, brown it a little, then add red wine and reduce it. Then you're supposed to add in the Italian sausage and brown it. What? How can you brown meat while it's in a sauce???
I knew that something was screwy, so I watched a video on the Food Network of Anne making a Bolognese sauce that used a very similar series of steps. And - duh! - you brown the meat BEFORE you add the tomato paste and wine. I feel like such an idiot - I know better, but, as they say, I was just following orders.
Anyway, if you happen to make this recipe, which smells incredible as it's cooking, you should reverse steps 3 and 4 as listed in the cookbook. I'm sure it won't make a huge difference in the finished product, but still...And yes, I had read it through several times before starting to make it, and didn't pick up on the mistake.