If I don't care about the clarity of the stock, is it more efficient and effective to come to a rolling boil as opposed to a simmer?

All recipes for stock that I've seen say to a simmer. I understand a simmer as opposed to a rolling boil would produce a clearer stock, but if I don't care about the clarity, say because I plan to use the stock in a Bolognese sauce, then is it better to boil?

I think a rolling boil would reduce the stock quicker, and the higher agitation in the water might assist with extracting flavour from the ingredients.

However I understand there are potential downsides such as increased risk of burning at the bottom of the pot, and the loss of aromatic molecules as noted by Kenji in one of his videos: https://youtu.be/-3oQGaPqUZQ

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