The key is a base of mushroom broth, with roasted garlic, and good tomatoes.
I don't disagree that a lot of home made sauces don't compare, but done right, traditional recipes are far better.
Don't repeat your thinking in Italy...
Better than any can sauce I've had
Searching just brings up a bunch of "pasta with mushrooms" dishes, or cream-based mushroom sauces without tomato.
No no no.
The massive resources and food scientists and labs are there to make an inexpensive and highly shelf-stable tomato-based sauce product. It doesn't matter how it tastes, Marketing will fix that, Graphics will do a lovely tomato-and-basil colour scheme for the jar label that evoke the little terraced tomato farms of Campania, and it'll fly off the shelves. Especially when they air the advert where Nonno and Nonna wink at each other across the table with a little sparkle in the air, implying that despite their advanced age they're still at it like knives. That stuff plays like crazy across all the demographics.
And you'll eat it anyway.