Finely chop the onion, carrot, and garlic. Run the tomatoes through a food processor. You can also chop up the carrots using the food processor to make it easier.
Heat the olive oil in a pan and sauté the garlic over low heat. Turn the heat to high and add the onions, meat, and carrots, and cook through.
Add the red wine, canned tomatoes, and soup stock bouillon. Simmer on medium-low heat for 20~25 minutes.
Add the store-bought hayashi rice roux. Season with sugar, sauce, salt, and black pepper.
If you want to reduce calories, don't use the roux. In this case, increase the amount of soup stock cubes to 2.
If you reduce the meat and increase the amount of carrots, it will become a healthier meat sauce.
I adjusted the recipe to use 1~2 hayashi rice roux, but you can vary it to your liking.
Regarding Step 1, if using cut tomatoes, you can use them as-is without running them through the food processor if you like. If using whole tomatoes, be sure to puree them.
Story Behind this Recipe
This is a recipe I came up with a few years ago. I found the usual Bolonese to be a bit lacking, so I tried adding hayashi rice roux. The hayashi rice roux really deepens the flavor. You can add some water if you like.
Please don't simmer for too long. It's quite superb if you use 100% beef. In that case, double the amount of red wine, use two soup stock cubes, and simmer for 20~25 minutes. Season with sauce, sugar, salt and pepper. You can also omit the roux if you like.