In 12-inch skillet, heat 1 tablespoon vegetable oil over medium-high heat. Add beef; cook 6 to 8 minutes or until well browned.** Add 1/4 teaspoon salt, 1/4 teaspoon pepper, the cooking sauce, frozen vegetables, wine and thyme leaves.
Heat to boiling; simmer uncovered 12 to 15 minutes, stirring occasionally, until thickened (sauce becomes more brown in color as it cooks).
Serve over pasta; sprinkle with parsley.