Bolognese: can I add the meat after tomatoes?
It won't be as nice if you place meat into the fresh tomato sauce.

The reason why is because you are then essentially boiling the mince, so you won't have any caramelisation happening. That caramelisation adds a good amount of flavour to the sauce, so you'll be losing that. 

Sure, the mince may dry during the frying process, but remember that it will get 'rehydrated' anyway when you throw it into the sauce afterwards.

Also, by frying the mince, you render out all the fat that can be used to fry the Mirepoix to add extra flavour.

I like to add the wine to help deglaze the pot/pan once I've fried everything, then I reduce to half, then I add the tomatoes last.