Those embarrasing corrections

Corrections in Gourmet on a Hot Plate are beginning to crop up. I found one myself today when I made a batch of Carol Roark's spaghetti. It calls for ground meat--Carol uses 1/2 lb. ground turkey; I use a pound of lean ground beef. But nowhere in the directions does it tell you to brown and add the meat. I figure, though, if you don't know to brown the meat before you add the saucy stuff--tomato paste, etc.--you ought not to be cooking. I like to saute the onions and garlic with the spices, then add and brown the meat.
And I'm the one who keeps preaching to add a pinch of sugar to tomato-based recipes. But nowhere in this one does it say it. Please add that pinch of sugar anyway.
Janet Henderson wrote from Santa Fe to say the index shows scallops in lemon sauce on p. 45, but the recipe is nowhere to be found. Actually it is--on p. 40, without a title. If you read this blog last week, you'll know I'm no longer crazy about that recipe
But as I write, Carols spaghetti is bubbling away on the stove. Here it is, though it can also be found on p. 63 of Gourmet on a Hot Plate:

2 Tbsp. olive oil
1 medium onion, diced
2 cloves garlic, diced
1/2 tsp. each dried rosemary, basil, majoram, savory, sage, oregano, and thyme.
1/2 lb. ground turkey or 1 lb. hamburger
1 6 oz. can tomato paste
1 14.5 oz. can diced tomatoes
1 14.5 oz. can tomato puree
salt and pepper to taste

Saute onion and garlic briefly in olive oil; add spices and continue cooking until very fragrant. Add the ground meat and brown. Stir in tomato paste, puree, and diced tomatoes. Salt and pepper to taste. Let is all simmer for three hours.

Makes a bunch, and it is so good. Thanks, Carol.