Casual Conversation

I know what you mean, but there's hope yet. If you specifically don't want advice... ignore quite a lot of this, I guess, I'm just grabbing the excuse to nerd out

If you have a freezer, you're good, bolognese is decent freezer food, you can prep a silly amount and "flatpack", and be set for ages.

Browning the meat doesn't sound like a huge part of the overall effort, but if it's a pain, halfass or skip it. You don't need a separate pot, just do it in your main one. Depends on how set you are on the browned flavors, one upside to browning less of it is that it'll be more tender since the meat structure seizes up on aggressive heating.

Mincing veg, maybe especially the carrot, is a fucking pain, but you can grate or process them instead, or conceivably just skip the carrots at least. Especially with the processor it's stupid quick and you can freeze that too, since it goes in a wet cook and the texture isn't important.

Anything you do skip, there's probably a way to "cheat" and at least partially make up for it. Beef fond, soy, Maggi and/or fish sauce, sugar, onion/garlic granules, maybe a careful pinch of some warming spices or cocoa. Adds "complexity" and whatnot from shelf stable stuff that doesn't need prepping

(Since you mentioned fiber, I can endorse lentils with/besides/instead of the meat too. Red split lentils stew down really easily and add body)