Saute bacon, carrots, celery, and onion in small amount of olive oil for several minutes over medium heat.
Add bison and a few shakes of salt and pepper. Cook until meat is no longer pink.
Drain off excess fat.
Pour in rice milk and add cinnamon and nutmeg.
Simmer on low until milk is evaporated.
Add chicken broth and simmer until most of broth is evaporated.
Add the tomatoes.
Cook on low heat for 3 hours (yes, 3!)
Serve over pasta.
This sauce must cook for the full 3 hours. I start mine the night before and simmer for a couple hours. Once it cools, I put it in the fridge over night. The next day I slowly warm it again and let it simmer for the remaining time. It will cook down to a thick, chunky sauce.
You could always use less bacon if you wanted to reduce the fat. But that's my hubby's favorite part so I could never do that at our house!