Place bacon in a Dutch oven over medium-high heat; sauté 5
minutes or until bacon begins to crisp. Add beef and bison to pan;
cook 6 minutes or until partly browned, stirring to crumble. Remove
mixture from pan. Add onion, carrot, celery, and garlic; sauté 4
minutes. Add tomato paste; sauté 1 minute. Add stock and wine;
bring to a boil. Cook 1 minute, scraping pan to loosen browned
bits. Return beef mixture to pan; stir in tomatoes, pepper, and salt.