I can't fault her cooking method at all, because she cooks exactly like a line cook in a restaurant would do it. They rarely measure out ingredients, because when you cook thirty or forty gallons of spaghetti bolognese, you can easily eyeball it and figure out exactly what the proper ratio is.
Judging by the size of her hands and the flow time, I'd estimate she put in around two to two and a half ounces of salt at the beginning; to assuage the worries of the other reviewers, this is hardly overseasoning, and is probably just right given the long cooking time of bolognese.
To address her pronunciation, there are about four different accepted pronunciations of bolognese, of which her's "bow low nay say", is one of, so to the reviewer who criticized her, you might want to familiarize yourself with a Merriam-Webster's dictionary.
As for the recipe itself, there's nothing wrong with using tomato paste, especially since that's what would be used in Tuscany, although its preparation would be very different than what we would consider tomato paste (crushed, peeled, stewed tomatoes, reduced down quite a bit, and then the resulting mixture spread out on a smooth wooden board and put into the sun to completely dry. That is true Italian tomato paste, and almost no company or even individual would create it that way - too much effort).
All in all, I've used this recipe, and I've used one of Mario Batali's, and although Mario's is more authentic, this is still a passable version.
As far as her attitude, I can tell she's a very high energy person by her mannerisms and intonations of certain words, which is probably exactly what you want in the madhouse of a professional kitchen. I really don't mind anything she says "offensive" to the art of cooking, and I doubt any serious line cook would either.
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