"Authentic" Ragu Bolognese is a difficult field. Basically every family recipe, even in Bologna, differs. You can start wars over the question whether milk / cream should go in or not.

I don't know why the recipe changed the name, since the source cited is quite trustworthy and reports it correctly, but it's pasta al ragù alla bolognese. The change makes it sound less authentic since there are other types of ragù and the ragù recipe cited in the source is the important and traditionally relevant part of the dish.

You can stir your pasta with a little bit of the sauce so that each noodle is covered a bit, instead of plain.