Sauté chopped onion, minced garlic, and green pepper strips in olive oil. Add a few chopped fresh tomatoes and cook about 5 minutes. Toss in handful of the "beef" tips and cook 5 minutes on low. Add crushed tomatoes, Herbes de Provence, salt and pepper, a splash of red wine, and the famous pinch of baking soda to cut the acidity of the tomatoes. Cover and simmer on low heat for about 40 minutes to cook the vegetables and allow the flavors to blend. Serve over angel hair pasta with a sprinkle of Parmesan cheese.
Buon Appetito!