Heat olive oil in a large skillet over medium-high heat. Add pork, carrot, and garlic; sauté 4 minutes or until pork is done. Add wine; cook 1 minute. Add marinara, 1/4 cup basil, salt, and pepper; bring to a simmer. Pour sauce over pasta. Sprinkle with remaining 1/4 cup basil.
A very important step is missing. In order to get the flavor everyone is looking for, you need to simmer on low (Crock Pot would be good here) for about 4 hours. You can't rush a Bolognese. Oh, and this isn't a Bolognese. Bolognese is made with beef and veal. It's from Bologna. There's a similar dish made in Calabria that's made with pork. I don't know what they call it there, but I suppose you could call it a Calabrese. At the end of the 4 hour simmer, stir in about a 1/4 cup of heavy cream and serve over pasta. That's the dish you're expecting. Oh, the carrot and garlic is part of something called soffritto, usually includes celery, is minced extremely fine and sauteed until golden before anything else goes into the pot. For this dish, use 1/4 cup minced carrots, 1/4 cup minced celery, and the called-for garlic, also minced very fine. It's a bit of work, but it really is worth it in the end.