Deglazing at multiple steps of cooking

Will I get more/better flavors if I deglaze at more steps of a recipe? Or would the taste difference be negligible to deglazing just once at the end before simmering?

For example when cooking ragu bolognese, I could deglaze after browning the meat, then again sweating/browning the vegetables, and then maybe even one more time after adding some tomato paste (before I add the tomato sauce to simmer).

I could also just deglaze once before I add the tomato sauce to simmer.

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Is one better than the other?

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