Bistecca alla Pizzaiola with Sautéed Spinach and Crispy Garlic

Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with a tiny drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 20-25 minutes until tender and golden.

While potatoes roast, heat the remaining olive oil in a heavy-bottomed skillet over medium-high heat. Add the ground beef patties and sear until deeply browned, about 3-4 minutes per side.

Add the minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the cherry tomato passata. Reduce heat to low, cover, and simmer for 10 minutes to allow the flavors to meld into a rich, rustic sauce.

During the last 2 minutes, add the fresh spinach directly into the skillet, folding it into the sauce until just wilted.

Plate the seared beef patties topped with the tomato-spinach sauce, serving the crispy roasted sweet potatoes alongside. The dish should smell of caramelized tomato and savory garlic.