How do restaurants make marinara/Bolognese sauce so much richer than I can make at home/get from the store?

on

Title basically says it all. I LOVE Bolognese from even middle of the day of Italian restaurants. I can make some good sauce at home that taste good and has a nice freshness but I can never manage to match the richness from a restaurant. What am I missing?

Im specifically talking about NY/NJ Italian is that makes a difference.

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