Rocco Tripaldi

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Hello. My name is Rocco Tripaldi and I work for Automattic helping to make Jetpack awesome. I launched this website in May, 2013 as a place to store my family recipes, and to showcase some of my favorite software projects that I’ve worked on.

In addition to cooking up food and computer code, I also enjoy:

  • my lovely wife is an actress and playwright
  •  I got a BA in Graphic Communications
  •  I’v been playing since 1992, and I need to do it more!
  • Disc Golf, Mountain Biking, Hiking, Cat Petting
 

BruteProtect + Jetpack

I'm thrilled to report that, at the end of August 2014, Automattic acquired BruteProtect, a WordPress plugin that I'd been working on for the past 2 years or so. As part of the aquisition, founder Sam Hotchkiss, and the rest of the team were welcomed into the company behind WordPress! We will join the Jetpack team to integrate our brute force protection and help out with some other big changes. I'm so excited.

Listening to: My starred playlist on Spotify

 

Code

Jetpack

Jetpack is a WordPress plugin that supercharges your self-hosted website with the best features from WordPress.com. I started with this lovely team in August 2014 to help integrate some brute force protection and build some cool new features.

<span> paintings

These bizarre paintings are from the mind of Chris Sullivan, an artist who works in Portland, Maine. Blending HTML code and art was pretty time consuming for Chris. I made his life a bit easier by building an online tool that auto-generates the HTML.

BruteProtect

BruteProtect is a WordPress plugin that offers protection against brute force attacks. I signed on as a contributor to this plugin in May 2013. In the spring of 2014, we launched a premium version of the plugin, which can be found at my.bruteprotect.com. In August 2014, we were acquired by Automattic, the company behind WordPress.

Valuate

Valuate is an art project by Chris Sullivan, an artist who works in Portland, Maine. The project has an online presence, which allows the public at large to collaborate. We are currently looking for a gallery to show Valuate.

Flight of Phrase

Flight of Phrase is my first jQuery plugin published on June 16, 2013. Use the links below to learn more. Approximate download count: 652.

 

Contact

Happy to Help

  • rocco@automattic.com
  • rocco.tripaldi1

Recipes

← Return to recipes.

Penne Bolognese

4 - 6 servings

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At any given time, no matter the circumstance, I know I can ask Megan if she’d like some pasta with bolognese sauce, and that she will reply with an affirmative. This dish is always in season and always a winner.

 

Ingredients

  • 1 small white or yellow onion
  • 2 carrots
  • 4 cloves of garlic
  • 2 large, ripe plum tomatos
  • 2 tablespoons of extra virgin olive oil
  • 3 oz pancetta
  • Salt & Pepper
  • 1/2 pound ground beef
  • 1/2 pound ground pork
  • 1 cup of white wine ( I use a Pinot Grigio )
  • 3/4 cup of sour cream
  • a handfull of fresh basil leaves
  • 3 cups of tomato puree
  1. Open the bottle of white wine and have a glass while you do your prep work. Preheat a large frying pan or pot to medium high. Cut the tomato into small dice. Peel and mince the carrots. Mince the garlic and onion.
  2. Add the olive oil to the frying pan along with the pancetta. Saute until lightly browned and the fats have rendered.
  3. Add the carrots and onion to the pan. Season with salt and pepper. Stir occasionally until the veggies have softened, about 5 - 8 minutes.
  4. Add the ground meats, tomatos, and garlic to the pan. Stir constantly until the meats are fully cooked. Use a spoon or spatula to break up the meats and mash the tomatos.
  5. Add the white wine to the pan and cook until it has fully evaporated. You may want to raise the heat to speed up the process a bit.
  6. Reduce the heat to medium. Stir in the tomato puree, the sour cream, and 1 teaspoon of salt. Bring to a simmer. Reduce heat to medium low and let simmer for at least 20 minutes.
  7. While the sauce is simmering. Cook your pasta to al dente in an other large pot. Strain the pasta and return to the pot. Pour the sauce over the pasta. Add an other teaspoon of salt and the chopped, fresh basil. Stir well and serve.