According to Italians and many chefs, the best (and correct) pasta to make a traditional Bolognese is tagliatelle. As a general rule, when picking a pasta that will match your sauce, the thicker the sauce, the thicker pasta. What about spaghetti Bolognese? Spaghetti is too thin for the thick bolognese sauce so the sauce will fall off the spaghetti. Spaghetti Bolognese is a dish that comes from outside Italy. In Italy, it will be served only in touristy restaurants. Rigatoni would be the chef's second pick, as its surface is fantastic for the sauce to stick, while its tubes will hold sauce inside. Lastly, try penne if you don't have tagliatelle and rigatoni, but you feel eager to make good Bolognese.
Extra tip: Grand Cru Fonte di Foiano is the best olive oil with your Bolognese pasta; it is a sure winner with its black pepper, cinnamon, and almond notes!