Is bolognese better cooked with the meats being seared or just simply sweat without being seared?
"Better" is a matter of opinion.  Recipes for bolognese vary widely. Both methods are possible.  Try it both ways, see which one you prefer.  My practice is that the meat is not seared.  Because of the nature of the recipe, I usually have a lot of meat, it would certainly take longer to sear it in batches, as opposed to dumping it all in with the sweated vegetables.