A question about browning meat for spaghetti bolognese

I've been told in one form or another, "no colour, no flavour", so when cooking Spaghetti Bolognese I'll always brown the meat (after chucking in the onions, carrots, celery etc.). This does impart flavour but it also alters the texture of the minced meat - the mince becomes grainier, drier, etc. Its not that i'm overcooking it, I believe this naturally happens, as the browning can only occur after all the moisture has been cooked off and subsequently as you brown the meat it forms a crust and becomes harder.

Is it possible to retain the benefits of browning along with the mince being soft, tender, moist?