PERFECT BRACIOLE

I've always made great Braciole, but sometimes it would come apart in the sauce, even though I'd tie it up with cooking twine. Last time I made it, I realized I didn't have enough twine, so I decided to use cheesecloth. I cut a double layer of cheesecloth a bit longer than the Braciole, spritzed it with oil, then rolled the Braciole and tied it at the ends and middle with twine. After I removed it from its long braise in the sauce and removed the cheesecloth, everything was intact and perfect! It sliced beautifully and no more meat was lost to the sauce.