Cooking bolognese sauce in stainless steel versus dutch oven?
Yes and no.

Stainless steel is not "reactive"; generally that term refers to cast iron, aluminium, or copper cookware. So from that perspective you can swap it.

However, a recipe which expects a ceramic or enameled cast iron dutch oven probably is calibrated for cookware that has a high thermal mass and slow heating for its contents.  So if your stainless-steel pot has thin walls &amp; bottom, you will need to adjust heat levels and cooking times, and stir more often to prevent burning.