First of all, let's clarify one thing: Hammond's famous 'Spaghetti Bolognese' doesn't really exist.
The sauce is 'Ragù Alla Bolognese', and I'll write a recipe for that another day.
The Maccheroncini of Campofilone is a typical pasta of the Marche region, from the Campofilone commune. The pasta is thinner than spaghetti, cooks faster than spaghetti (just 1 minute in boiling water) and is made with whole, fresh eggs.
The history of the Maccheroncini of Campofilone PGI has very ancient origins. The most famous episode is bound to the Council of Trent, in 1560.
The pasta goes very well with traditional sauces such as meat ragù, but it is also excellent with fish sauces.
If you come to central Italy, remember to taste it!