Cannellini Beans with Sausage, Roasted Vegetables and Tomato Sauce

4 cans cannellini or great northern beans
1 28 oz can whole San Marzano tomatoes
4 tablespoons butter
1 lb hot Italian sausage
1 lb mild Italian sausage
2 yellow onions
2 zucchini
1 yellow squash
1 bunch fresh basil

Tomato Sauce:

1. Puree the tomatoes using an immersion blender or food processor. Cut one of the onions in half.

2. Combine the tomatoes, onion, and butter in sauce pot. Season with salt and pepper and a couple of basil leaves. Bring to a boil and reduce to a simmer with the lid ajar for 45 minutes. You will know it's ready when you see fat globules forming on the surface.

Roast the Vegetables:

1. Rough chop the vegetables and toss in olive oil and salt and pepper.

2. Spread evenly on baking sheet and roast in 400 degree oven for 30 minutes, or until well browned.

Brown the Sausage:

1. Put the sausage in a cold saute pan and set heat to medium. Cook until browned, about 5 minutes. Do in two batches if necessary. Remove to towel lined bowl when cooked.

Combine:

1. Drain the beans in a strainer and rinse well with water.

2. Heat a large pot over medium heat. Add olive oil to cover the bottom and saute the beans for a few minutes.

3. Add in the sauce, vegetables, and sausage. Toss to combine. Finish with chopped basil.