Allergy Free Tagliatelle

This is Prince Charming's favorite pasta recipe-he just loves it because it contains bacon.  The kids love it too as long as I call it "chili sauce."  Somehow that convinces them that it's not a regular tomato pasta sauce.  This recipe takes a long time to cook so I usually start the process the day before. 

Tagliatelle

1 lb bacon, diced

4 carrots, peeled and thinly chopped

2 stalks celery, thinly chopped

1 onion, minced 

olive oil

2 lbs ground bison

salt and pepper

1 cup rice milk

1/8 teaspoon cinnamon

1/8 teaspoon nutmeg

1 cup chicken broth

2  15 oz cans diced tomatoes (I puree mine)

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!